Apple Jelly

Makes 4 to 5 ½ pt. Jars

Note: Jelly bag referred to in recipes can be made out of muslin or several layers of cheesecloth.

2 ½ lb. just-ripe tart apples
¼ lb. under ripe tart apples
3 cups sugar
2 tbsp. Lemon juice (if apples are not sufficiently tart)

Wash apples and cut into small pieces with paring or coring. Put apples and water into heavy kettle, cover, bring quickly to a boil. Reduce heat and simmer until apples are soft (about 20 minutes). Pour cooked apples into jelly bag and collect juice as it drips. Return 4 cups juice to heavy kettle, add sugar and lemon juice. Place over high heat, and boil rapidly until temperature rises to 8 degrees F to 10 degrees F above boiling point of water. Remove from heat immediately, skim and pour into hot, sterile jelly jars. Store in refrigerator for up to three weeks.