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Apple Jam

Take some good apples; pare and core them, cutting into small pieces, and put in a preserving-pan with enough water to cover them. Boil until they are reduced to a pulp, then pass through a hair-sieve. Use one pound of pulp to every twelve ounces of preserving-sugar, and boil and skim until no more scum arises, and place in pots. When cold, cover with paper and seal with brandy-soaked paper cut to fit the inside of the pots. Tie over with paper in the usual way.