Wash apples; cut into quarters.
Do not pare or core.
Place in large saucepan or kettle; add 4 cups water.
Bring to boiling; cover; reduce heat, and cook gently 25 minutes.
Line a large colander with 3 thicknesses of cheesecloth; set over a large bowl or kettle.
Turn apple and liquid into prepared colander.
Cover loosely with foil.
Let drain 12 hours or over- night.
Do not press apple pulp.
(You should have 4-2/3 cups juice.) Next day, sterilize 6 jelly glasses and lids (see Directions for Sterilizing).
Leave in hot water until ready to fill.
Lift out with tongs.
In medium saucepan, combine 2 cups apple juice and 1-1/2 cups sugar.
Heat to boiling, stirring constantly until sugar dissolves.
Cook over medium heat, without stir- ring, about 20 minutes, or until candy thermometer registers.
220F.
Remove from heat.
Quickly stir in creme de menthe.
Pour immediately into hot, sterilized glasses.
Let stand until set—about 15 minutes.
Then care- fully float 1/8 inch hot paraffin on top.
Let cool completely.
Cover with lids.
Repeat, using 2 cups apple juice, 1-1/2 cups sugar, the lemon juice, food color, and creme de cassis.
Makes about 3-1/2 cups; enough to fill 6 jelly
glasses.