(1) Core and pare five or six apples.
(3) Place apples in the sirup. They should be barely covered.
(4) Cover closely and keep just below the boiling point, until the apples are tender.
(5) Cool slightly, remove the apples with care and place in the serving dish. Put a spoonful of jelly in each apple.
(6) Boil down the sirup and pour it over the apples.
(7) Chill, before serving with plain or whipped cream.