5 lb. tart apples (or crab apples)

Remove blossom and stem ends from apples (do not peel or core), cut fruit into small chunks. Add 5 cups water, cover and simmer for 10 minutes, stirring occasionally. Crush the apples then simmer for 5 minutes longer. Place fruit into a dampened jelly bag or several thicknesses of cheese cloth, let drip, when dripping has ceased gently press or squeeze bag. Measure amount of juice needed, if slightly short, add water to pulp and squeeze bag again. 9 c. (4 lb.) sugar 1 box sure-jell fruit pectin