Apple, Basil, and Lemon Jelly

• 3 pounds unpeeled, uncored Granny Smith apples, chopped into ⅓-inch cubes
• 3 cups water
• ½

Place the apples in a large sauteuse pan. Add the water, cover, and cook 10 minutes over medium-low heat. Uncover the pan and mash the apples as much as possible with a potato masher. Add the basil leaves and lemon rind, stir to distribute through the fruit, and cook another 10 minutes.

Immediately turn the fruit mash into a jelly bag or cheesecloth-lined China cap set to drip into a gl