Apple Jelly

Directions

1. Put the apples in a preserving-kettle, peeled and cored.
2. Add as much water as will nearly cover them.
3. Then the lemon rind, cloves and cinnamon.
4. When the apples are reduced to a pulp, strain through a flannel jelly-bag.
5. To each pint of juice, add a pint of sugar, a tablespoonful of lemon-juice and half an ounce of isinglass.
6. Let all boil together for one-half hour.
7. It is then ready for the crocks and is of a lovely amber tint.