Gather apple scraps, clean, and place them in a large pot. Pour in 5 cups of water and bring to a rapid boil over medium-high heat.

Reduce heat to a gentle simmer for 30 minutes, stirring occasionally.

Strain the mixture through a fine mesh sieve or cheesecloth into a large saucepan, discarding the solids.

In the clean pot, combine 4 cups of strained liquid with 2 tablespoons of lemon juice and the powdered pectin. Stir until dissolved.

Bring the mixture back to a boil over medium-high heat, stirring continuously for one minute.

Gradually stir in 4 cups of sugar until fully dissolved, then boil for an additional 1 to 2 minutes.

Ladle the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims and seal tightly.

Process jars in a boiling water bath for 10 minutes to preserve the jelly.

Carefully remove jars and let cool undisturbed for 24 hours.