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Fruit Jelly

Boil half a pound of apple rings in one quart of water, also four ounces of tamarinds and one pound of prunes in another saucepan with the same quantity of water. Peel and core one pound of pears, and stone one pound of dates and half a pound of raisins. When the tamarinds and prunes are tender, remove the stalks and stones, put them with their cooking liquor into a preserving-pan and add the apple rings, also their cooking liquor, together with the pears, dates and raisins; put in with the above four pounds of coarsely-crushed loaf sugar and one quart of water. Stir the whole over the fire and boil until the liquid is reduced to a thick syrup; then put in half a pound of gelatine that has been soaked in water for several hours, and continue boiling until very thick. Turn the jelly into small jars and cover them while hot.