Gather the apple scraps—peels and cores—and place them into a large pot. Pour in 5 cups of water, ensuring the scraps are fully submerged. Turn the heat to high and bring to a rapid boil for 5-7 minutes.

Reduce the heat to medium and allow to simmer for 30 minutes. Stir occasionally and keep an eye on the liquid level.

Prepare a fine mesh sieve or cheesecloth over a bowl to strain the mixture. Pour the contents into the sieve to drain the juice and discard the solids.

In a clean pot, pour the strained apple liquid, add 2 tablespoons of lemon juice and the powdered pectin. Stir to dissolve and bring to a gentle boil while stirring.

Gradually add 4 cups of sugar, stirring until fully dissolved. Boil again for 1-2 minutes until it reaches a rolling boil.

Ladle the hot mixture into sterilized canning jars, leaving a 1/4 inch headspace. Wipe jar rims to ensure a proper seal.

Process jars in a boiling water bath for 10 minutes, ensuring they are fully submerged. Remove and cool for at least 24 hours.

Check the seals by pressing the center of each lid; if it doesn't pop back, it's sealed properly. Store in a cool, dark place for up to a year.