Apple Jelly

1. Apples.                                                                                    4. Water.
2. Sugar.                                                                                      5. Cloves (if liked)
3. Lemon rind.

    Take any quantity of apples, wash well, cut in pieces. Put in preserving pan and cover with water. Boil to a pulp and strain through a jelly bag. To 600 ml (1 pint) of liquid add 500 g (1 lb) of sugar. Boil for about 20 minutes or until a drop will jell on a cold plate. Lift from fire, skim carefully, bottle in hot jelly jars and cover when set.