Ingredients
4 cups chopped Jonathan or Winesap apples
4 cups sugar
4 tbsp. plain gelatin
1 cup cold water
3 cups broken walnuts
1/4 tsp. rose water or orange extract
dash of salt
powdered sugar for coating

Directions
Using Jonathan or Winesap apples, wash, quarter and core enough for 4 cups of chopped apples. Cook with a little bit of water until the apples are tender. Force the apple pieces through a sieve. Add sugar and cook until the mixture is very thick, 234-240 degrees on a candy thermometer or until a small amount will hold its shape when dropped from a spoon. Remove from heat.

Soften the gelatin in cold water for about 5 minutes. Add the hot apple mixture to the softened gelatin and stir until dissolved. Add broken walnuts, rose water or orange extract and a dash of salt. Turn into a greased or buttered shallow pan. When firm, cut in squares and roll in powdered sugar. Yield is about 48 pieces.