Tammy’s Apply Jelly Recipe

5 lbs. apples
5 c. water
9 c. sugar
1 (1 3/4 oz) pkg. powdered pectin

Remove stems and blossom ends from apples. Cut into small pieces (do not peel or core). Place in a large pot with the water. Bring to boil, reduce heat, cover and simmer for 10 minutes. Crush cooked apples with potato masher and simmer for 5 minutes more. Pour apple mixture into cheesecloth and let drain into a cooking pot until dripping stops. Press very gently to get the last few drops of juice. Measure juice and add water if necessary (no more than 1/2 c.) to make 7 c. Measure sugar into bowl. Stir pectin into apple juice and bring to full rolling boil, stirring constantly. Add sugar to juice and return to full boil. Cook for 2 minutes, stirring constantly. Remove from heat and skim off foam. Immediately ladle into hot sterilized 1/2-pint jars and seal. Invert jars for 5 minutes, then turn upright. (It is recommended you do a boiling water bath for proper sealing.)