Old-fashioned apple jelly

• 4lb (1.8 kg) cooking apples
• 2 pints (1.1

Coarsely chop the apples, discarding any damaged parts. Put into a preserving pan and add the water (should be just enough to cover) and pared lemon rind or cloves. Simmer gently for about 1 hour until quite soft. As fruit softens, stir occasionally and crush the fruit with the back of a wooden spoon (extracts pectin).

Ladle the softened fruit and juices into a scalded jelly bag and lea