Apple jelly

Preparation

In a large pot, combine the apple scraps, sugar, cranberries, cider, vinegar, and salt with 4 cups water. Squeeze the lemons into the pot and then drop in the lemon rinds. Cook on low heat until the ingredients are very soft, about 45 minutes. Strain the solids through a fine-mesh sieve, being careful not to press on them. This will make a clearer jelly. Drain 30 minutes. Discard the solids, and put the strained liquid back into a medium saucepan. Cook over medium-low heat and skim any foam that collects on the surface. Let cook until large bubbles form, skimming all the while until the jelly is clarified and thickened, about 25 minutes. Remove from the heat and refrigerate until cooled. Return the cooled liquid to a saucepan and, over medium heat, cook one more time until large bubbles form again.

The longer you cook the jelly at this stage, the thicker the result. I prefer to bring it just to the large-bubble stage, so that the jelly is slightly runny when cooled, about the consistency of chilled maple syrup. Refrigerate for up to 3 months.