apples and lemon coarsely. Combine chopped fruit (including seeds and
cores) with the water in large saucepan; bring to a boil. Reduce heat;
simmer, covered, about 1 hour or until fruit is pulpy. Add wine; simmer,
covered, 30 minutes. Strain mixture through large piece of damp muslin
into large bowl; allow mixture to drip through cloth for several hours
or overnight. Do not squeeze or press the mixture through the cloth as
this will result in cloudy jelly.
strained liquid, discard pulp. Allow the correct amount of sugar to each
cup of liquid. Return liquid with sugar to clean large saucepan; stir
over heat, without boiling, until sugar dissolves. Boil, uncovered,
without stirring about 10 minutes or until jelly sets when tested. Pour
hot jelly into hot sterilized jars; seal while hot.