Ingredients

• 2 kg wild apples or cooking apples(with skin and cores)
• 1 Water to cover
• 175 ml sugar per 250 ml of juice obtained
• 2 tbsp lemon juice

Instructions

1. 1

   Cut the apples into quarters (keep skin, cores, and seeds for natural pectin).

2. 2

   Cover with water and cook for 30-40 minutes over medium heat.

3. 3

   Strain the juice through a cheesecloth for several hours (do not press to keep the jelly clear).

4. 4

   Measure the juice. Add 175 ml of sugar per 250 ml of juice.

5. 5

   Bring to a rolling boil with the lemon. Cook at a strong boil until the gelling point (105°C / 220°F).

6. 6

   Pour into sterilized jars and seal.