Apple Jelly. Time—3 hours.
1 lb. apples, 1 lb. brown sugar, 1 gill water, juice and peel of 1 lemon.
Peel and core the apples, put them into a stew-pan with the sugar, water, juice of the lemon, and the peel chopped fine. Boil over a slow fire, stirring occasionally, until quite stiff and of a deep brown colour. Dip a small mould into cold water, put the jelly in, and let it set. Turn out when cold.