Whether you make homemade apple jelly from the juice of your own apples or from store-bought apple juice, the homemade taste will shine through in the final product. Apple jelly is canned in small batches, so if you have a lot of juice, be prepared to spend a good portion of the day making jelly. Jelly is canned by the boiling water method so a pressure canner is not needed.
Combine apple juice, lemon juice and pectin in a large saucepan and bring to a boil.
Add the sugar and stir until dissolved. Place a candy thermometer on the side of the saucepan and bring the juice mixture back to a boil.
Bring the mixture to 220 degrees F on the jelly thermometer.
Skim the foam from the jelly using a large, stainless steel spoon.
Place the funnel in the first half-pint jar. Ladle the jelly into the jar until it reaches 1/4-inch from the top of the jar. Repeat with the remaining jars.
Place a canning lid on each jar and secure with a canning ring.
Place the jars in a boiling water bath, using the tongs.
Process for 5 minutes with the water at a full rolling boil.
Remove the jars from the canner using the tongs. Allow to cool.