Gravenstein apples make the clearest jelly. Wash, halve and quarter four pounds of apples, leaving in the core. Put in preserving kettle, cover with cold water ; add two Sicily lemons chopped. Cook the apples until soft, but not so they will break. Strain through the sieve, press gently to get out the juice, but not the pulp ; strain again through four thicknesses of cheese cloth. To every quart of juice allow two-thirds of a quart of sugar. Return juice to preserving kettle, boil hard twenty minutes, skim, then add hot granulated sugar, boil five minutes, skim. Dip a cold cup in the kettle and if it jellies on the outside it is ready to put in glasses. If jelly cooks too long it will become syrup.