1. Cut the apples up into chunks, keeping the peel and the core.
2. Combine the water, apples and lemons sliced in half in a pot and bring to a boil. Boil until the apples turn to mush – approx. 40 minutes. Pour the liquid through a cheesecloth.
3. When you’ve retrieved all the liquid, bring it to a boil with the sugar. Boil for 10 minutes. Skim off any impurities and foam as they will make the jelly cloudy. Pour into jars.
Apple Jelly pairs deliciously with Castello Gouda cheese, and for a more daring bite, try it paired with Castello Traditional Danish Blue cheese.