Apple Jelly - cooking recipe

Ingredients

20 apples (cores and peelings only)
8 cups water (approximate, you need enough to cover the fruit)
Sure-Jell
4 cups sugar

Preparation

Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.
Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.
Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot.
Add the Sure Jell Pectin according to the package for the amoundtof liquid you have. Add sugar and stir on high boil for 1-2 minutes.
Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.