3    Lemons, thinly sliced and
- seeded
3 lb Tart apples, peeled, cored
- and sliced
7 1/2 c  Cold water
10 c  Sugar

Soak lemons in water overnight. Pour the lemons and water into an
enameled, tinned or stainless steel kettle and cook gently for about 20
minutes, or until the peel is tender. Add the apples and cook until they
are tender, aproximatly 20 minutes. Stir in the sugar and boil until
jelling point is reached. Pour into jars and cover. Process, if desired 10
minutes. Makes about 7 pints