Conserve of Flowers

• 4lb cooking apples
• 2 pints Water
• 8oz <

Choose the flowers according to the season of the year. Cut the fruit in pieces and put into preserving pan with water and flower petals. Simmer until the fruit is pulpy, and strain through a jelly bag. Measure the juice and allow 1 lb sugar to each pint of juice. Stir in the sugar until dissolved, and boil rapidly to setting point.