Apple Jelly

From 1922:

Take 6 lb. of apples, 3 quarts of water, the strained juice of half a lemon, ½ lb. sugar, and 2 oz. glucose to every pint of apple juice. Cut up the apples, but do not peel them, put them in the preserving pan with the water, and let them simmer gently until quite soft; then turn it on to a sieve and leave it until all the spice has drained through, but do not press the pulp or the jelly will be cloudy. Measure the juice and return it to the preserving pan with the sugar, glucose, and lemon juice. Let it boil, removing the scum and stirring occasionally. As soon as it jellies, when a little is tested on a cold saucer, turn it into dry jars. Tie down and store in a dry place.