Apricot Jelly

From 1922:

Take 18 large apricots, 1 ½ pint of syrup, l ½ oz. of gelatine, 3 tablespoonfuls of lemon juice. Remove the stones and slice the apricots thinly. Heat the syrup, pour it boiling over apricots and add lemon juice; soak gelatine in a little cold water, and when ready to use, stir it over fire until dissolved. Allow the apricots to remain covered until nearly cold, then strain through a jelly bag. Stir in the gelatine and pour into a mould.