Cooked Apple or Crabapple Jelly - CERTO Liquid - prepared juice

Method

• Remove blossom and stem ends from apples.
• Finely chop unpeeled apples; place in large saucepan.
• Stir in water.
• Bring to boil; cover.
• Simmer 10 min.
• Crush apples; simmer, covered, additional 5 min.
• Place prepared apples in jelly bag; hang and let drip into bowl until dripping stops.
• Press bag gently to remove any remaining juices.
• Measure exactly 5 cups prepared juice into large saucepan.
• Stir in sugar and lemon juice.
• Bring to boil on high heat; cook 1 min.
• Remove from heat.
• Stir in pectin.
• Stir and skim 5 min.
• Pour into warm sterilized jars, filling up to 1/4 inch from rims.
• Cover with lids.
• Let stand at room temperature 24 hours or until set.