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Apple Marmalade Without Added Pectin
8 cups thinly-sliced apples -- (abt 3 lbs apples)
1 1/2 cups water
5 cups sugar
2 tablespoons lemon juice
To prepare fruit. Select tart apples. Wash, pare, quarter, and core the apples. Slice thin. Quarter the orange, remove any seeds, and slice very thin.
To make marmalade. Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil rapidly, stirring constantly, to 9 degrees above the boiling point of water, or until the mixture thickens. Remove from heat; skim.
Pour immediately into hot, sterile canning jars to 1/2-inch from top. Seal. Process 5 minutes in boiling water bath.
This recipe yields 6 or 7 half-pint jars.
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