While some sources say to
National Center for Food Preservation cook the apple jelly to 220ºF (104ºC), every time I've made this, it jelled at around 230ºF (110ºC). So it’s best to use a thermometer but also to test your jelly by dropping a dab on a chilled plate, putting it in the freezer for a few minutes, then checking to see if the mixture has jelled by nudging it and seeing if it mounds and wrinkles, as shown in the post. If you don’t have a candy thermometer, you can use the "nudge" method to test your jelly.
One pound (450g) of apples cooked will yield about 1 cup (250ml) strained juice from the cooked apples. So if you have fewer apples, or you get a different yield (since all apples are different), you can use that as a guideline and add 3/4 cup (150g) sugar and 1 1/2 teaspoons of lemon juice per cup of strained apple juice. You can easily halve this recipe, too.
Note that in step #3 depending on the size of your strainer or colander, you may need to use two, as I do. One tip is when putting the apples in the strainers if you can't get them all in, after filling them up, let the mixture sit 5 to 10 minutes; it'll settle down and compress, and you should be able to add the rest after that.