Apples wash, core removed, cut into pieces along with the skin on, put in an enamel pan. This also put the sliced lemon with peel, cover with water, cover, and cook until softening of the fruit. Cooking the apples to prevent it, because then the jelly will be cloudy.

Boiled apples drain in a sieve (colander) and let the broth drain.

Then the Apple, drain the broth and boil. Need to cook without a lid to evaporate (about an hour or 40 minutes). After reducing the volume of Apple juice by half, add sugar at the rate of: per 1 liter of juice, 300 g sugar, and cook the Apple jelly until tender. 15-20 minutes before end of cooking, add the nuts.

Hot Apple jelly put in jars and roll them. For flavor in Apple jelly, to taste, add vanilla. Cooked apples can be used for making applesauce.