Slice the apples, leaving peel and core, and simmer with the water until cooked. Rub through a nylon sieve. Boil the fruit pulp until the liquid has reduced and it is quite thick. Measure the purée, and to each pint allow:
Add the sugar to the apple purée and boil the mixture, stirring, until a teaspoonful dropped in cold water holds its shape. Mix together the gelatine and lemon juice, adding 1 tablespoon water, and stirring until the gelatine is dissolved. Add this to the apple mixture. Stir in the chopped nuts. Put into an oiled tin, allow to set. Cut into small shapes, roll in sieved icing sugar.