Combine apple
(including seeds and cores), juice, the water, wine and honey in large
saucepan; bring to a boil. Reduce heat; simmer, covered, 1 hour. 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.
Measure the
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.
