By Tessie2



4 cups apple juice (about 3 pounds tart apples and 3 cups water)
2 tablespoons lemon juice
3 cups sugar
To prepare juice: Select one-fourth slightly under ripe and three-fourths ripe apples. Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add water; cover ; bring to a boil over high heat. Reduce heat; simmer 20 to 25 minutes or until apples are soft. Strain juice through a damp jelly bag or several layers of cheese cloth.
To make jelly: Put apple juice in a large saucepot. Add lemon juice and sugar, stirring to dissolve sugar. Boil over high heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 5 minutes in a boiling water canner.
Yield: about 4 half-pints.