4 c. apple juice (about 3 lbs. apples and 3 c. water)2 T. lemon juice
3 c. sugar
To prepare juice: Select about one-fourth firm ripe and three-fourths fully ripe tart apples. Sort; wash; and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice.
To make jelly: Measure juice into a large sauce pot. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees above boiling point of water, or until jelly mixture sheet from a spoon. Remove from heat. Skim foam if necessary. Pour hot into hot, sterilized jars, leaivng quarter inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 4 half pints.
Spiced Apple Jelly
Follow recipe for Apple Jelly. Except tie a few whole spices in a cheesecloth bag and cook with the apples when preparing the juice.