Four cups of prepared juice are needed.

Sort; wash; remove blemishes and stem and blossom ends--don't pare, because you want the pectin lying near the skin. Do not core (pulp will be strained). Cut apples small, add water, cover the kettle, and bring to boiling on high heat, reduce heat and simmer for 25 minutes until fruit is soft.

Put pulp through a moistened jelly bag. Measure juice into a large enamelware kettle, add sugar, stirring to dissolve. Boil over high heat to 8 F/4.4 C above boiling point of water, or until two drops of jelly merge and tear off the edge of a spoon.

Remove from heat, skim, and pour into sterilized 1/2-pint jars; leave 1/4 inch headroom, cap with two-piece screwband lids. Finish with a 5-minute B-W Bath. Cool upright and naturally.