Apple Jelly - no pectin

So easy, less sugar.

4 cups Apple Juice
3 cups White Sugar
2 Tbsp  Lemon Juice

1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine crab apple juice, lemon juice, and sugar. Boil hard, stirring frequently, until mixture reaches, 218F or 4F above boiling, depending on your elevation.
3. Quickly pour hot jelly into hot jars, leaving 1/4" head space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.