Put the apple peels and scraps in a large heavy bottomed pot.

Cover with enough cold water to fully immerse the fruit scraps.

Add a whole cinnamon stick and 6 Whole Cloves

Bring to a boil, then lower heat and simmer for 30 minutes.

Occasionally compressing the fruit and stirring with a wooden spoon.

Remove from heat and allow to steep for an additional 5 minutes.

Strain into a large measuring bowl through a sieve or cheese cloth, but don't press the fruit.

This should render around 5 cups of liquid.

Add the juice of one lemon.

Return to a large heavy bottom pot on the stove and add the 7 cups of sugar.

Carefully bring to a roiling boil on the stove.

Boil for 1 minute, while stirring (watching carefully to not boil over).

Remove from heat and stir in 1 package liquid pectin.

Stir for 3 minutes.

Fill clean canning jars.

Process covered in a water bath canner fro 10 minutes to fully seal.

Remove from canner and allow to set up undisturbed (like on a tea towel on the counter) for 24 hours.

The jelly will thicken as it sets.

Store any jars that have not sealed properly in the fridge.