Prepare lids and jars for canning.
Cut apples into small pieces. There is no need to peel or core your apples, but discard the stems.
Place chopped apples in a large saucepan and add 5 cups of water.
Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Crush cooked apples and again cover and simmer for 5 minutes, stirring occasionally.
Place 3 layers of damp cheesecloth or jelly bag into a large bowl. Pour prepared apples into the cheesecloth. Tie the cheesecloth closed, hang and let drip into a bowl until the dripping stops. Press gently.
Measure 7 cups of apple juice into a saucepan. It is important that this number is exact. If you do not have 7 cups of juice you may add up to 1/2 cup of water to get the exact amount of juice needed.
Measure 9 cups sugar into a bowl. This is a lot of sugar but it is an important ingredient and should be measured exactly to ensure setting of the jelly.
Stir 1 box of pectin into the juice. Add 1/2 tsp butter to reduce foaming.
Bring mixture to a full rolling boil on high heat. (A boil that does not stop rolling when stirred).
Stir in sugar quickly. Return to rolling boil and boil for 1 min stirring constantly.
Remove from heat and skim off foam.
Ladle quickly into hot prepared jars, leaving 1/8 inch headspace. Wipe jar rims and place lids and bands on each jar. Using a hot water bath process for 5 min.
After jars cool, check seals of your jars by pressing the middle to make sure they have sealed properly.
Let stand at room temperature for 24 hours. If you have any jars that don’t seal, you can reprocess them or move them to the refrigerator.
To serve: Remove Brie from fridge several hours before serving. Serve Brie alongside the Apple Jelly with a selection of crackers or bread. This is one of our favourite snacks to enjoy throughout the winter.