Apple and Elderberry Jelly

• 3lb cooking apples
• 4lb elderberries (weighed off stalks)
• Rind of one

Wash the apples, cut into pieces and put into a pan with the elderberries. Add water, cover the pan, and simmer to a pulp. Leave to drip through a jelly bag. Measure the juice and allow 1 lb sugar to 1 pint juice. Put into a pan, stir well and put in orange rind and cinnamon tied in muslin. Boil rapidly to setting point, remove the orange peel and cinnamon, put into warm jars and cover. This je