Recipe By : Vivian Levya
Serving Size : 60 Preparation Time :0:00
Categories : Canning, Preserves, Etc. Jams & Jellies
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups water
5 cups sugar
2 tablespoons lemon juice
8 cups apples -- peeled & sliced thin
-- about 10 apples
1 orange
-- quartered, seeded and thinly sliced
-- including rind
Heat water and sugar; stir until sugar dissolves. Add lemon juice, apples
and orange. Boil rapidly, stirring constantly until candy thermometer
registers 220 degrees or until mixture thickens. (Bring to a full boil;
slowly reduce heat and keep at a full boil for 1/2 hour).
Remove from heat. Skim and ladle into hot sterilized jars. Top with thin
layers of paraffin wax. Cool and cover. Store in a cool place.
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NOTES : This recipe is originally from the New York Times Cookbook
