Apple jelly and its variations

Other ingredients to be added in step 2, depending on the declination chosen:

Cinnamon apple jelly (Add 2 cinnamon sticks for 1 L (4 cups) of juice)
Apple jelly with mint (Add 6 sprigs of peppermint for l L (4 cups) of juice)
Chamomile apple jelly (For 1 L (4 cups) apple juice, infuse 6 chamomile tea bags while jelly is cooking)

Select healthy apples that are not too ripe. Wash the fruit and remove the stems, then cut into 4 pieces without peeling or removing the core or seeds. Place the apples in a large saucepan, cover with water and add the lemon juice. Bring to the boil. Mash and continue cooking for 30 minutes.
Pour into a jelly bag or cheesecloth and leave to drain overnight. Do not squeeze the bag to obtain a clear jelly. Measure juice, then add sugar accordingly.
Bring to the boil, stirring constantly to dissolve the sugar. Keep boiling vigorously for 5 to 10 minutes, or until the jelly has the desired texture, using the cold plate test (place a plate in the freezer before starting to cook, then check the texture by placing a little jelly on the plate. If it takes a long time for the edges to come together, the jelly is well done.)
Remove from the heat, add the knob of butter, then whisk to remove the foam. Place in a jar and sterilize.