Wash apples, remove blossom ends, cut into quarters.

Put into preserving kettle with cold water barely to cover.

Cook slowly, covered, until apples are soft.

Mash, drain of juice through jelly bag and measure it.

Boil hard 5 minutes, then add 1 cup sugar for each cup measured.

Bring to boil; boil 2 minutes and add mint leaves.

Boil until mixture reaches jelly point. this is the point at which, the jelly will stiffen when its cold. To find this out, hang a thermometer down the inside of the kettle with the bulb completely covered with jelly but not touching the bottom. THE JELLY POINT IS 8 DEGREES ABOVE WATER'S BOILING POINT, WHICH, IN LOS ANGELES IS 212 DEGREES.

Add lemon juice and coloring too taste. Strain into hot sterilized glasses, seal with paraffin.