Save all the seeds, and put them in one bowl; the sliced fruit in another.

Pour half a gallon of water over the contents of each bowl, and soak for thirty-six hours.

Then put the fruit in your preserving-kettle, with the water that has been standing on it, and strain in (through a colander) the water put on the lemon-seeds.
Cook gently two hours; then add the sugar, and cook another hour, or until the mixture jellies.

Test by trying a little in a saucer.

Put away in glasses or cans, as other jelly." FRUIT JELLIES.
Crab-apple, quince, grapes, &c., are all made in the same way.