Jelly

Take 5 lb [2.3 kg] of apples, wash and quarter them, then stew over medium heat with 2½ lb [1.2 kg] of sugar and 2 qt [2 L] of water until the apples are mush. Strain the mixture, pour the liquid back into the pan, and cook until it reaches a set point of 210°F [100°C]. Feel free to flavor with mint to serve with lamb or use to thicken other fruit jams like strawberry.