3 1/2 lbs. apples, washed, cored and cut into eighths
3 1/2 c. water
3 c. sugar or 3/4 c. sugar for each 1 c. of juice
2 tbsp. lemon juice

Place apples and water in 3 1/2 to 4 quart casserole. Cook in Radarange Oven, covered, on full power for 10 to 15 minutes or until apples are tender.

Strain apples and liquid through cheesecloth liner strainer. (There should be 4 cups of juice.) Add sugar and lemon juice. Cook in Radarange Oven on full power for 30 to 35 minutes or until jellying point is reached. Stir 3 to 4 times during cooking. Pour into jars and let cool; refrigerate.