Cooked Apple or Crabapple Jelly - CERTO Liquid

• 5 cups prepared juice (buy about 5 lb./2.2 kg tart apples or crabapples)
• 6-1/2 cups water
• 7-1/2 cups granulated sugar
• 2 Tbsp. lemon juice
• 1 pouch Certo Liquid Pectin

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

prepared juice, water, sugar, lemon juice, pouch certo

Taken from www.kraftrecipes.com/recipes/cooked-apple-crabapple-jelly-certo-liquid-186319.aspx (may not work)