The grandkids prefer my apple jelly to my jams: blueberry and grape. They have been going through a jar about every time they come to visit. Our apple jelly supply was running low, so it was time to make another batch.
I checked the apple orchard and found two trees with apples ready that were a decent size. (Since this is an older, uncared for, orchard most of the apples are very small.) One was a green apple; the other one had a bright red skin, fittingly called Summer Scarlet. I picked a bucket of each, cut them up, and cooked them together. After cooking (with a small amount of water in the bottom of the pot) I put them into double layers of cheesecloth to drip overnight. The next morning the thick, pink juice was ready. This jelly was made the old fashioned way, boiling without pectin. The red apples make a lovely jelly, as you can see.