2kg Apples
Water to Cover
Juice 1 Lemon
1 Cup of Chelsea White Sugar to each Cup of Juice

Leave apples unpeeled and uncored and cut into small pieces and place into saucepan with enough water to cover.
Simmer fruit for 3/4 to 1 hour until quite tender.
Strain fruit through cheesecloth which has had boiling water poured through it, and leave to drip overnight.
Do not squeeze the cheesecloth for it could cause your jelly to be cloudy.

Measure apple liquid, and place in saucepan with an equal amount of Chelsea White Sugar.   Add lemon juice.  

Heat apple juice, lemon juice and sugar, stirring until sugar dissolves.
Boil rapidly until jelly sets when tested (test set after 10 minutes, and every 10 minutes thereafter, by dipping a cold spoon in the jelly.  If the jelly drips from the spoon in a sheet, it is ready.  If not. allow to cook a little longer and test again. 

When setting point is reached remove scum before filling jars. 
Apple jelly will store in a cool location up to a year.