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Ingredients.—Apples, water; to every pint of syrup allow ¾ lb. of loaf sugar. Mode.—Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow ¾ lb. of loaf sugar, and boil these together for ¾ hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it may not burn. A little lemon-rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly just before it is done, when the flavour is liked. This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert. It should be stored away in small pots. Time.—1 hour to boil the fruit and water; ¾ hour to boil the juice with the sugar. Average cost, for 6 lbs. of apples, with the other ingredients in proportion, 3s. Sufficient for 6 small pots of jelly. Seasonable.—Make this in September, October, or November.