To prepare juice: Select one-fourth slightly under ripe and three-fourths ripe apples. Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add water; cover ; bring to a boil over high heat. Reduce heat; simmer 20 to 25 minutes or until apples are soft. Strain juice through a damp jelly bag or several layers of cheese cloth.
To make jelly: Put apple juice in a large saucepot. Add lemon juice and sugar, stirring to dissolve sugar. Boil over high heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 5 minutes in a boiling water canner.
Yield: about 4 half-pints.

Combine fruit juice, pectin and lemon juice in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 5 half-pints.

Prepare juice following Apple Jelly recipe. Put crap apple juice in a large saucepot. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly, to 8 degrees above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 6 half-pints.

Combine currant juice with pectin in a large saucepot. Bring mixture to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. ladle hot jelly into hot,sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 8 half-pints.

To prepare juice: Select 1/4th firm-ripe and 3/4th fully-ripe grapes. Wash and stem grapes. Crush grapes. Add water; cover; bring to a boil over high heat. Reduce heat; simmer 10 minutes. Strain juice through damp jelly bag or several layers cheesecloth. To prevent formation of tartrate crystals in jelly, let juice stand in a cool place 12 to 24 hours; strain again to remove crystals.
To prepare jelly: Put grape juice in a large saucepot. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. ladle hot jelly into hot, sterilized jars,leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 4 half-pints.

Prepare juice following recipe for Grape jelly, no pectin added. Use 4 1/2 pounds Concord grapes and 1/2 cup water. Combine grape juice and pectin in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return mixture to a rolling boil. Boil hard for 1 minute, stirring constantly. Skim foam if necessary. ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 5 minutes in a boiling water canner.
Yield: about 6 half-pints.

Wash peppers; remove stems and seeds; cut into 1/2 inch pieces. Puree half the peppers and 3/4 cup vinegar in blender or food processor. Puree remaining peppers and vinegar. Combine purees in a large bowl; stir in apple juice. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add apple juice to make 4 cups, if needed. Combine juice, pectin and salt in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring till dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring, if desired. Ladle hot jelly into hot,sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 6 half-pints.
RECIPE VARIATION: Substitute sweet red peppers and red food coloring for sweet green peppers and green food coloring.
This jelly is soooooo good with a dab of cream cheese on a ritz!!

Put mint leaves in a bowl; add boiling water; let stand 1 hour. Press juice from mint leaves; reserving 1/2 cup mint extract. Combine apple juice, lemon juice and reserved mint extract in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly sheets from a spoon. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring, if desired. ladle hot jelly into hot sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 4 half-pints.

Combine juice and pectin in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 10 half-pints.

Combine grape juice and pectin in a large saucepot. Bring mixture to a rolling boil. Stir in sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Process 5 minutes in a boiling water canner.
Yield: about 5 half-pints.