Apple Jelly (I)

Ingredients

• 6 lb apples
• 3 pint water
• to every quart of juice
• 2 lb loaf sugar
• the juice of 1/2 lemon

Instructions

1. Pare, core, and cut the apples into slices, and put them into a jar, with water in the above proportion.
2. Place them in a cool oven, with the jar well covered, and when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly-bag.
3. To every quart of juice allow 2 lbs. of loaf sugar, which should be crushed to small lumps, and put into a preserving-pan with the juice.
4. Boil these together for rather more than 1/2 hour, remove the scum as it rises, add the lemon-juice just before it is done, and put the jelly into pots for use.
5. This preparation is useful for garnishing sweet dishes, and may be turned out for dessert.