from the Ball Blue Book.
chopped, peeled, cored apples
1Combine all ingredients in a large saucepot. Bring to a boil.
2Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking.
3Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars, leaving 1/4" headspace. Adjust 2 piece caps.