Wash the apples and cut out any bruises
Add the apples to the preserving pan and cover with water. There should be enough water to just cover the apples
Bring the water to the boil and simmer until the fruit is soft. This will take about thirty to forty minutes.
Pour the resulting pulp into a jelly bag and leave to drip overnight until no more liquid comes out.
Measure the amount of juice you have using a measuring jug and add to a pan
Add sugar to the pan in the ratio 10 parts juice to seven parts sugar ie for each 100g of juice you need 70g of sugar.
Add the lemon juice.
Bring to the boil to dissolve the sugar and keep at a simmer for thirty five to forty minutes until setting point is reached. The froth needs to be skimmed off as it builds up.
To check the setting point use a sugar thermometer. It needs to reach 105.5C. You can also test by putting some of the jelly on a spoon and if it solidifies it is ready.
Prepare the jam jars by washing them and then pouring boiling water into them. Pop into the oven at 160 C for around 15 minutes. Don't pour the jelly into a cold jar.
Place the jam funnel over the jar and pour the jelly into each jar until full
Seal whilst warm.