Apple Jelly with Lemon and Thyme
Rinse, quarter, and remove cores from apples. Juice apples in an electric juicer. You should have about 700 ml (approximately 3 cups) juice. Rinse 2 lemons with hot water, pat dry and cut into thin slices. Squeeze juice from remaining lemons to measure about 300 ml (approximately 1 1/4 cups) juice. Rinse thyme, shake dry and strip leaves from two of the stems. Divide leaves among sanitized jars.
Combine apple juice, lemon juice, lemon slices, and thyme sprigs in a large pot. Heat to about 50°C (approximately 125°F). Mix pectin with sugar, then stir into juice and bring to a boil, stirring constantly. Cook at a boil for 4 minutes. Test to see if jelly has set. Remove thyme sprigs and pour jelly into jars, filling them up to the brims. Seal tightly and turn upside down to cool.