Apple Jelly - cooking recipe

Ingredients

3 lb. apples (about 1/4 underripe)
3 c. water
2 Tbsp. lemon juice, strained
3 c. sugar

Preparation

Sort, wash and remove blossom ends of tart apples.
Do not pare or core; cut into small pieces.
Add water, cover and bring to boil.
Reduce heat and simmer 20 to 25 minutes until soft.
Extract juice.
Measure juice; should be about 4 cups.
Add sugar to juice in deep pan stir well.
Boil until mixture sheets from spoon. Remove from heat and skim off foam quickly.
Pour immediately into hot sterilized glasses and seal with paraffin.