Apple Jelly

Makes 2 small jars

3 lbs baking apples, minced with peel and seeds
3 1/2 cups water
3 tbsp lemon juice
Sugar
Cover apples with water and lemon, and bake 30 minutes, until they are soft, stirring occasionally with a wooden spoon.
Pour in a cheesecloth-lined bowl, wrap cloth, hang and let drain 6 to 8 hours.
(Do not twist cloth as this will make the jelly cloudy.)
Measure the juice and use 2 cups of sugar per 2 1/2 cups of juice.
Stir over low heat until sugar is completely dissolved, then boil quickly 10 to 12 minutes (or until thermometer reaches 220°F).
Skim and store in hot jars.
Seal jars with lid.