First you peel the apples and put the peels in a pan with water to just below the top layer of peels then to boil until soft. Next you will strain the peels off and pour the juice back into the pot counting the cups of juice. Add 3/4 cup of sugar for every 1 cup of juice and 1tbs of lemon juice for every 2 cups of juice. Also put your sure jell in at this time and bring to a hard boil that you can not stir away. (about 212 degrees on your candy thermometor). Remove from heat and pour in your jars. Let cool. If you are using canning jars you will have to put them in a canner a warm bath will not work to seal it. If you are using any other jar that does not seal in a canner you will need to melt parifen in a double boriler. (If you do not have one you can put a smaller pan on top of a larger pan with water half full in the bottom pan and your parifen in the top pan.) once this is melted your jelly will be cool and you can pour on top. Tilt the jar a little to let it seal the side. You are done enjoy your jelly.
Apples peeled
Straining the juice
Juice on to boil
Apple Jelly in the jar ready to eat
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