Clear Apple Jelly

Ingredients

• 2 dozen apples
• 1-1/2 pint spring-water
• to every pint of juice
• 1/2 lb loaf sugar
• 1/2 oz isinglass
• the rind of 1/2 lemon

Instructions

1. Pare, core, and cut the apples into quarters, and boil them, with the lemon-peel, until tender;
2. then strain off the apples, and run the juice through a jelly-bag;
3. put the strained juice, with the sugar and isinglass, which has been previously boiled in 1/2 pint of water, into a lined saucepan or preserving-pan;
4. boil all together for about 1/4 hour, and put the jelly into moulds.
5. When this jelly is nice and clear, and turned out well, it makes a pretty addition to the supper-table, with a little custard or whipped cream round it: the addition of a little lemon-juice improves the flavour, but it is apt to render the jelly muddy and thick.
6. If required to be kept any length of time, rather a larger proportion of sugar must be used.