Start by washing, peeling, and chopping your fresh apples into small pieces. You want about 3 ½ pounds for this recipe. The smaller the pieces, the better they will break down.

Place the chopped apples into a large pot. Add 3 cups of filtered water. Bring it to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. Stir occasionally until the apples are soft and mushy.

After cooking, use a fine-mesh strainer to separate the juice from the apples. It’s important to extract as much juice as you can, as that’s where all the flavor lies.

In a new pot, combine the apple juice and 7 ½ cups of granulated sugar. Stir well until the sugar is dissolved. The mixture will be quite sweet but don't worry; that’s part of what makes it delicious!

Sprinkle the pectin powder into the mix while constantly stirring. Bring it to a full rolling boil and add the lemon juice and butter (the butter helps reduce foaming).

Once boiling, let it cook for 1-2 minutes, stirring continuously. After that, quickly pour the hot jelly into sterilized jars, leaving about ¼ inch of headspace. Seal them with lids.

To ensure preservation, process your jars in a boiling water bath for about 5-10 minutes. This step helps create a vacuum seal that keeps your jelly fresh.

Once processed, remove the jars from the water bath and let them cool on a clean kitchen towel. Once cooled, check the seals. If the center of the lid pops back when pressed, it hasn't sealed correctly. Store your jars in a cool, dark place.