Step 1: Prepare the apples

Wash the apples thoroughly and chop them into quarters. There’s no need to peel or core them as the skins and cores contain natural pectin.

Step 2: Cook the apples

Place the apples in a large pot and add the water. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the apples are soft and broken down.

Step 3: Strain the juice

Pour the cooked apple mixture into a jelly bag or muslin cloth set over a large bowl. Allow it to drip overnight without pressing the bag to ensure a clear jelly.

Step 4: Measure the juice

Measure the strained apple juice and return it to a clean pot. Add 450g of sugar for every 600ml of juice and stir in the lemon juice.

Step 5: Cook the jelly

Heat the mixture gently until the sugar dissolves, then bring it to a rapid boil. Cook until the jelly reaches 105°C (220°F) on a candy thermometer or passes the “wrinkle test” (drop a little jelly onto a cold plate; if it wrinkles when pushed, it’s ready).

Step 6: Skim and jar

Skim off any foam from the surface, then pour the hot jelly into sterilized jars. Seal immediately and allow to cool completely.