Recipe Apple Jelly

Boil apples in a large pot until tender, about 5 minutes, then crush and simmer for another 5. Strain the mixture through a sieve or cheesecloth to collect 5 cups of juice, adding water if needed. Mix in sugar and a bit of butter to prevent foam, then bring to a rolling boil. Add pectin and boil for exactly 1 minute before removing from heat and skimming any foam. Ladle the hot jam into sterilized jars, leaving 1/8 inch of headspace, and remove air bubbles. Wipe rims, seal with lids and rings, and process in a boiling water bath for 5 minutes. Cool the jars for 24 hours at room temperature, checking the seals before storing in a dark, cool spot.