In a large saucepan, bring the water and lemon juice to a boil with the apples and crabapples with their skin and seeds. Reduce the heat and simmer gently for 30 minutes, uncovered. Do not stir and do not crush the apples while cooking.
Line a colander with several layers of cheesecloth and place in a large bowl.
Pour the apples in the colander and let drain for about 1 hour. You should get about 1.25 litres (5 cups) of juice.
In the same saucepan, bring the apple juice and sugar to a boil. Reduce the heat and simmer until a candy thermometer reads 104 °C (219 °F). Skim carefully while cooking.
Pour the jelly into jars.
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