Makes 3 to 4 eight ounce glasses. 2 tbsp. lemon juice (optional) 3 c. sugar

Use 1/4 underripe apples and 3/4 fully ripe, firm, tart apples. Wash thoroughly, remove stems and blossoms. Do not pare or core. Cut into small pieces and place in large kettle. Add 3 cups water, cover, bring to a boil over high heat. Reduce heat and simmer until soft, about 20 to 25 minutes. Extract juice.

Measure 4 cups of juice into kettle. Add lemon juice and sugar and mix thoroughly. Bring to a boil and boil over high heat until gel stage is reached. Remove from heat and skim off foam. Pour hot jelly into hot sterilized jelly glasses and seal immediately.