Wash apples well. Cut them up and put in a pan with the elderberries. Add the water, cover the pan and simmer to a pulp. Turn into a jelly bag and drip overnight. Measure juice and allow 450 g (1 lb) sugar to 600 ml (1 pint) of juice. Put juice and sugar into a large pan and heat gently until sugar has dissolved, then add orange peel and cinnamon. Boil rapidly until setting point is reached. Remove orange and cinnamon. Pour into small warmed jars and seal. This is a soft jelly.
Quoted from A Fenland Village Cookery Book by Liz Roman.