Baked Apple Jelly

From 1922:

Take 2 quarts of apples, sugar to taste, whipped cream. Pare and core 2 quarts of apples, put them into an earthenware baking jar in layers with as much sugar as the apples require. This must depend on their acidity. Pour a gill of cold water over them, cover the jar with any closely-fitting cover, and bake the apples slowly till they turn red. Let them cool, arrange on a glass dish, and, when set, pile whipped cream on the top.