Gather your apple scraps and wash them thoroughly.

Place apple scraps in a large pot and cover with water.

Bring to a boil and let it simmer for about 30 minutes.

Using a fine mesh strainer or cheesecloth, strain the mixture into a bowl.

Measure the strained liquid to ensure you have about 4 cups.

In the same pot, combine the strained liquid with the sugar and lemon juice.

Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.

Stir in the liquid pectin and return to a boil for 1-2 minutes.

Carefully ladle the hot jelly into prepared canning jars using a funnel.