1. Wash apples. Remove stems and dark spots and quarter apples, but do not pare or core.

2. Add just enough water to half cover apples and cook in a stainless steel or enamel saucepan until the fruit is soft.

3. Drain, using a jelly bag. You'll get more juice if you squeeze the bag, but it will make a cloudy jelly.

4. Measure 6 cups juice. Add 1/2 cup honey for every cup juice.

5. Boil until a good jelly test is obtained.

6. Pour into hot, sterilized half-pint jars, leaving 1/4 inch headspace, and seal.

7. Process for 5 minutes in a boiling-water bath.

Janice