Apple Jelly Recipe

Cut up the apples, removing the stem but don't pare or core. Add 2 cups water to each quart of apples. Cover and cook gently until soft. Drain through jelly bag or 4 layers of cheesecloth. Add 3/4 cup sugar to each cup of juice. Stir until sugar dissolves then boil rapidly until jellying point (sheets or is 8 degrees above boiling) skim and pour into hot sterilized jars leaving 1/4" headspace. Process in BWB canner for 5 minutes.
You can also make the juice from the parings and cores of apples you have prepared for pies etc.
If you've not made jelly before just get a box of pectin and
follow the directions. You can also use prepared apple juice out of a bottle.