First, I don’t use pectin, so this recipe will use sugar & boil time. Also, you should know that my apples are the size of chick peas. If yours are bigger, halve or quarter them. Also I don’t do the hot water boil after jarring.
Take whatever amount of ripe but tart fruit you have. Wash & stem them. Put them in a non reactive pan & add water just to cover. Bring them to a boil & then simmer until they are tender. Stir gently to prevent scorching, but try not to crush the fruit too much as this will make the jelly cloudy.
When all the fruit is soft, place them in batches in a wet jelly bag & allow to drain completely.
Again, in a non reactive pan measure your juice. If using tart apples you will be using 1 cup of sugar for every cup of juice.
Bring the juice to a boil & reduce to a simmer. When your candy thermometer gets to 220 deg. begin timing your boil. When the juice comes to a boil, add your sugar a cup at a time. Taste the juice a couple of times to check for sweetness. (Beware when tasting! The juice is HOT! ) See how clear & beautiful the juice gets?
You may need to cook at a high simmer for between 10-30 minutes, stirring from time to time to prevent scorching. A cold
spoon dipped in the mixture should form a couple of glops on the edge when the liquid is tipped out.
While this is cooking sterilize your jars & lids. The jars should be warm when filled because the jelly is still 220 deg. Fill to within 1/8″ of the top of each jar. With a wet cloth or paper towel wipe the rim of each jar (they won’t seal properly if there is jelly on the rim. Place your lids on the jars add the rings & tighten them. Not too tight because any air trapped inside needs to escape. After a bit tighten the rings completely & wait for the pings to start as the jars seal themselves.
If you have jelly left that won’t fit in a jar or fill a jar, put it in a pretty dish & eat it!