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APPLE JAM (another way)

Pare, core, and slice three pounds of apples. Place them in a preserving-pan with a little cinnamon, two or three cloves, the juice of two lemons, two and a half pounds of sugar, and just enough water to keep them from burning. Stir them continually with a wooden spoon, until they are reduced to pulp. Pour this into jars, and cover closely. It will not keep so well as jam made by the preceding recipe, but it is more quickly made. Time to boil, three-quarters of an hour. Probable cost, 1s. 8d. Allow one pound of fruit for a one-pound jar.