Cut the apples into wedges, leaving the core and skin on.
Bring the water, lemon juice, and apples to a boil in the saucepan.
Reduce heat and simmer for 30 minutes uncovered.
Put the sieve over the pot and line with cheesecloth. Pour the apples into the sieve and let drip-drain in the pot for about 1 hour, creating about 5 cups of juice.
In the original saucepan bring the juice and sugar to a boil, reduce the heat, and simmer for 1 hour until it begins to solidify. Carefully skim the foam off the top and discard.
To check if the thickness of the jelly, put a small amount on a chilled plate and place the plate in the freezer for a few minutes, check the plate after that jelly has cooled to determine if its thick enough for you.
Pour the jelly into warmed, clean jars. You can boil the jars for 5 minutes to sterilize them really well. Unsterilized you can keep the jelly in your fridge for several weeks, and up to 12 months at room temp if sterilized.
Notes
This is an easy recipe that yields such a great result thats perfect for a cozy fall meal. Make this for your Dungeons and Dragons party and serve it with bread, crackers, and nuts for a lovely side to your adventuring session!