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Apple Jam

Pare, core, and slice four pounds of good baking apples; put them in a saucepan with three pounds of sifted sugar, and the grated rind and juice of four lemons. Stew gently, stirring constantly until the jam is firm and smooth. Put it into covered jars, and keep it in a dry place. It is a good plan to lay the apples and other ingredients in layers in a stone jar, and place the jar in the oven in the middle of a tin full of water, which is to be replenished as it boils away, until the fruit is tender. Then pour it into a preserving-pan, and boil for twenty minutes. Time to stew, three or four hours. Probable cost, 1s. 10d. One pound of apples will make about one pound of jam.