Gelee de pommes (apple jelly): recreating a childhood memory with apples

Ingredients

• 4 1/2 pounds of quartered apples
• 2 lemons
• 8 cups of water
• 5 cups of sugar

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Preparation

• Cut your apples into quarters. Throw them in a large stock pot. Squeeze the juice of the lemons on top. Cover with water and boil for an hour.
• Cover a sieve with cheesecloth. Place the sieve over a large bowl. Put the cooked apples in a sieve in two batches and squeeze gently to collect the juices. Repeat for the second batch. You should have about 7 cups of liquid. You can now discard the apples.
• Place the liquid back in the stockpot. Add the sugar and bring to a boil. Lower the heat and simmer for an hour or two, until the jelly is thickened and darkened.
• Meanwhile, in a separate large stockpot, boil your canning jars. When your jelly is ready, remove the jars from the boiling water carefully with tongs. Pour the jelly in using a canning funnel, leaving a half an inch of space at the top. Screw on the lids and invert the jars.
  
• Leave inverted until completely cooled to complete the sterilization process. Once cooled, if the jelly is still too liquid. You can boil it for longer and resterilize the jars.

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