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Wash and quarter 1 kg of apples (do not peel or core). Place them in a large saucepan and add enough water to cover, about 1 litre. Bring to a boil, then simmer for 30 minutes until very soft.
Strain through a cloth-lined colander set over a bowl, letting the juice drip without squeezing.
Measure the juice. For each cup, add 1 cup of sugar and the juice of ⅓ lemon. You may not get exactly 3 cups of juice, so adjust the sugar and lemon juice accordingly. Return to the saucepan, heat gently to dissolve the sugar, then bring to a boil.
Simmer for about 1 hour, stirring occasionally, until the mixture starts to jellify. Test by placing a spoonful on a cold plate; if it wrinkles when pushed, it's ready. Skim off any foam and impurities from the top.
Pour the hot jelly into clean, sterilized jars, leaving space at the top. Let cool to room temperature to set, then seal with lids and store in a cool, dark place.