Green Apple Jelly
Clean sterilized jelly bag and cheesecloth Do Not peel or core fruit, just wash and cut into pieces Seeds & Skin contain most pectin so they should be cooked along with the pulp. This will assure a firm jelly. Cover the fruit with the water, add more if needed, add lemon juice and boil until tender, remove from heat and mash. Strain the fruit through the jellybag.