Categories: jelly-jam-preserves-conserve

Ingredients

• 1 orange
• 6 medium apples, peeled, cored and coarsely chopped (6 cups)
• 2 cups water
• 3 Tbsp. lemon juice
• 5 cups sugar

Directions

1. Quarter unpeeled orange and remove seeds. Thinly slice the orange in a large kettle or Dutch oven combine the sliced orange, apples, water, and lemon juice. Bring to boiling; reduce heat and simmer about 10 minutes or until apples are tender. Add sugar; cook and stir until mixture cones to full rolling boil and sugar is dissolved. Continue cooking, stirring frequently, until thickened and clear (220 degrees on candy thermometer). Remove from heat; skim off foam. Ladle into hot, sterilized half-pint jars; seal.

2. makes 6 half-pints

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