Do not peel or core apples; remove stems and leaves and cut in small pieces. Add 3 cups of water; bring to a boil, cover and simmer 10 minutes. Crush apples, cover and simmer 5 more minutes. Place in a jelly cloth or bag and squeeze out juice. Strain this juice once more in a jelly bag WITHOUT SQUEEZING. Measure 5 cups of juice into a large saucepan; add sugar and mix well. Bring to boil over high heat, stirring constantly, until jelly point; remove from heat. Skim quickly and spoon carefully and quickly into hot sterilized jars; seal. Yield: 3 (8 ounce jars)