_Ingredients._—To 6 lbs. of apples allow 3 pints of water; to every
quart of juice allow 2 lbs. of loaf sugar;—the juice of ½ lemon.
_Mode._—Pare, core, and cut the apples into slices, and put them into
a jar, with water in the above proportion. 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. 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. Boil these
together for rather more than ½ hour, remove the scum as it rises, add
the lemon-juice just before it is done, and put the jelly into pots
for use. This preparation is useful for garnishing sweet dishes, and
may be turned out for dessert. _Time._—The apples to be put in the
oven over-night, and left till morning; rather more than ½ hour to boil
the jelly. _Average cost_, for this quantity, 3_s._ _Sufficient_ for 6
small pots of jelly. _Seasonable._—This should be made in September,
October, or November.