To make my jellies I used my crab apples but cooking apples or any sharp eating apple will do. I picked about 4 lbs of crab apples, washed them, and chopped them roughly. I tipped them into a preserving pan and covered them with water -just to the top of the apples.
The formula for jellies is 1 lb of sugar to every pint (2½ cups) of juice.
I put 2 pints of juice in the preserving pan plus 2 lbs of granulated sugar and an almost full bag of frozen chillies. You can of course use fresh chillies but that's what I had on hand. I stirred everything over a low heat until the sugar had dissolved then I whacked up the heat, brought it to a rolling boil and boiled for about 8 minutes. It set really well, not too stiffly but not at all runny either and the heat level was just right -hot but not incendiary. I potted it into 3 sterilised jars.
For the mint jelly I used 1 pint of juice plus 1 lb of sugar and a large handful of chopped mint (which grows underneath my crab apple tree) and made it in exactly the same way as the chilli jelly.
I used the last pint and another lb of sugar plus a large handful of sage (also growing under the crab apple tree) to make sage jelly.
I got two small jars of mint jelly and two small jars of sage jelly.
Rosemary, thyme and tarragon are other possibilities.
If I'd had more apples I would have cooked and strained them and frozen the juice in 1 pint portions to make into jellies another day.
So, that's number 2 I can cross off my September to-do list. I'm well on my way to crossing off number 5 too.
*The pulp can be used to make another preserve -apple cheese. I haven't tried this but there are plenty of recipes around the internet.