Boil 4 cups apple peelings and cores with 4 cups water and the juice of 1 lemon. Boil rapidly until juice has reached a thick pectin consistency, about 15 minutes. Strain. Use at once or freeze.

To make jelly, use 1/3 cup pectin with 2 cups juices; bring to a full rolling boil, then add 3 1/2 cups sugar and boil at full boiling stage, stirring constantly, for 1 minute or until jelly tests done.

To test jelly using the sheeting test to determine if it is done, take a small amount of juice in a spoon and cool it by gently moving it in the air for a few seconds and allow it to drop from the side of the clean spoon. At first it will just run off as a syrup; then, as it continues to cook, the drops will become heavier, and when the drops run together and slide off in a flake or sheet from the side of the spoon, leaving the edge clean, the jelly is finished and should be removed from the heat immediately. Another test is to drop a teaspoon of the juice onto a cold plate and cool quickly. Push the jelly gently with your finger and if it crinkles as it moves, the jelly is cooked. Jelly is cooked at a temperature that is between 7 to 9 degrees above the temperature of boiling water at your altitude.

Other fruits may be used for the pectin, such as green grapes, quinces, and green plums and apples. If you don't have any of these fruits, tie some orange, lemon or lime seeds or the white portion of their skins in a cloth and cook with the jelly juice; apple peels also contain high quantities of pectin which will assist in jelling.

Remove the bag after the jelly or jam has been made.

2 c. roselle juice (Groselha in Brazil)
2 c. sugar
2 tsp. lemon juice

Add this mixture to your fruit when making apple jelly.