4 c. apple juice (takes about 3 lbs. apples and 3 c. water)
2 tbsp. strained lemon juice, if desired
3 c. sugar

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 boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice.

Jelly: Measure apple juice into a kettle. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees 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 sterilized hot containers and seal. Yield: 3 to 4 (8 ounce) jars.