Apple jelly with peelings

For 4 to 5 jars - The peels and cores of 10 Reine de Reinette apples - The juice of one lemon - Water - Jam sugar (700g per liter of juice obtained)Put the peels and cores in a large saucepan and cover with water just to the top. Add the lemon juice. Bring to a boil and simmer over very low heat for about an hour. Pass everything through a strainer with a cloth at the bottom and let the juice drain slowly (overnight!). Weigh the juice obtained. > For each liter of juice obtained, count 700g of jam sugar. Put the juice in a large saucepan or jam pan and add the equivalent amount of sugar. Bring to a boil and cook for about 30 minutes. Put into jars.