Apple Jelly
(without added pectin)

4 cups apple juice
(takes about 3 pounds apples and 3 cups water)
2 tablespoons strained lemon juice, if desired
3 cups sugar

To prepare juice. Select about 1/4 under-ripe and 3/4 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 apple juice into a kettle. Add lemon juice and sugar and stir well. Boil over high heat to 80 degrees F. above the boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal.

Makes 4 or 5 six-ounce glasses.