APPLE JELLY

Apples, water; to every pint of syrup allow three quarters of a pound of loaf-sugar. Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow three quarters of a pound of loaf-sugar, and boil these together for three quarters of an hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it may not burn.

A little lemon-rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly, just before it is done, when the flavor is liked. This jelly may be ornamented with preserved greengages or any other preserved fruit, and will turn cut very prettily for dessert. It should be stored away in small pots.