Mix together the apple juice, lemon juice, and sugar in a stock pot.
Bring the mixture to a boil, constantly stirring.
Continue to cook the mixture, constantly stirring, until the mixture reaches a temperature of 220° with a candy thermometer. If the jelly hasn't begun to gel once it's reached 220°, you may need to cook it just a little bit longer.*
Remove the jelly from the heat, and promptly ladle or pour into clean and sanitized/sterilized jars for canning or freezing. Be sure to leave about a 1/2-inch gap at the top of each jar.
Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
At this point, you can either can the apple jelly or freeze it. I prefer water bath canning apple jelly, where I place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars. Then we process those jars in the hot water bath for about 10 to 15 minutes.
Once canned, allow your jelly to sit undisturbed for 24 hours before labeling and storing in your pantry.