1. Wash the apples thoroughly and slice them into quarters, leaving the cores and peel intact.

2. Place the quartered apples into a large stainless-steel saucepan with the water and lemon zest. Cook for 30
minutes, or until the mixture turns to pulp.

3. Pour the apple pulp into a jelly bag (or muslin cloth) and let the juice drip through until all the liquid is extracted.

4. Measure the quantity of juice you’ve collected and transfer it to a preserving pan. For every 600ml (1 pint) of juice, measure 450g (1lb) of granulated sugar and warm it in a low oven.

5. Squeeze the juice from the lemons into the preserving pan, taking care to avoid any pits.

6. Bring the juice to the boil, then add the warmed sugar. Stir gently over a low heat until the sugar is completely
dissolved.

7. Increase the heat and boil rapidly without stirring for about 8-10 minutes.

8. To check if the jelly is ready, pour a small amount onto a saucer that has been chilled in the freezer for at least an hour. Let it sit for a minute, then push your finger through it. If it wrinkles, the jelly is set. If not, boil for another minute or two and test again.

9. Once the jelly has reached setting point, pour it immediately into sterilised glass jars and seal.