1 orange
6 med. apples, peeled, cored & coarsely chopped (6 c.)
2 c. water
3 tbsp. lemon juice
5 c. sugar

Quarter unpeeled orange and remove seeds. Thinly slice the orange. In large kettle or Dutch oven combine the sliced orange, apples, water and the lemon juice. Bring to boiling; reduce heat and simmer about 10 minutes or until apples are tender. Add sugar; cook and stir until mixture comes 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. Makes 6 half pints.

TO SEAL JARS OF JELLY, JAM OR MARMALADE:

Use either paraffin or canning lids and metal screw bands to seal jars of jelly. For jams and marmalades, use canning lids and metal screw bands.

To seal with paraffin, spoon a thin layer of melted paraffin over surface of jelly. Holding jar with potholder, rotate jar slowly so that paraffin clings to sides of jelly glass. Prick any air bubbles. When hardened, spoon on another thin layer of melted paraffin so that the total amount of paraffin is about 1/8 inch thick. When paraffin is set, cover with lid, foil, or waxed paper to keep paraffin free from dust.

To use canning lids, prepare lids following manufacturer's directions. Fill sterilized canning jars to within 1/4 inch of top, working quickly. Wipe off jar rims; place lids on jars; tighten screw bands.

After cooling, check jars to see if they are sealed (there should be a dip in the metal lid, or no gaps in the paraffin). Label and store in a cool place.