12 LEMONS
4 lg APPLES (tart--Granny Smith)
Water To cover
3 c GRANULATED SUGAR
Slice the lemons, including the rind, seeds and all,
thin, and place into a saucepan.
Core the apples, but do not peel, and chop coarsely.
Add the apples to the pan and pour in enough water to
just cover the fruit. Cook over moderate heat, until
the fruit becomes mushy.
Pour the mixture into a jelly bag or a colander lined
with several thicknesses of damp cheesecloth and let
drip into a bowl for about an hour. Using a spoon,
force as much liquid through the cheesecloth as
possible.
Measure the juice; you should have about 4 cups. For
each cup of juice, add 3/4 cup of sugar.
Return to the pan and boil for another 15 minutes or
so, until the mixture reaches the jelly stage, about
220- to 225-degrees F on a candy thermometer. To be
absolutely certain, place a tablespoon of the hot
mixture into a saucer and set it in the freezer for a
few minutes. If it jells, the mixture is ready.
Pour the jelly into HOT, sterilized jars and seal.
Process in boiling water bath for 10 minutes. Or it
may be store in a covered container in the
refrigerator for several months.
