To make apple jelly, pare, core and slice the apples and put them into a preserving-pan with enough water to cover them.

Stir them occasionally and stew gently till the apples have fallen, then turn all into a jelly-bag and strain away the juice, but do not squeeze or press the pulp.

Measure the liquid and allow a pound of sugar to a pint of juice.

Put both juice and sugar back into the preserving-pan, and, if liked, add one or two cloves tied in muslin, or two or three inches of lemon-rind.

Boil gently and skim carefully for about half an hour, or till a little of the jelly put upon a plate will set.
Pour it while hot into jars, and when cold and stiff cover down in the usual way.