7 cups peeled, thinly sliced Granny Smith Apples
3 cups sugar
1/3 cup water
2 tbsp. bottled lemon juice
3/4 tsp. ground cinnamon

In a 6 - 8 qt. sauce pan, heat lemon juice for 1 minute over medium - high heat. Add water, apples, sugar, and cinnamon. Bring to a full rolling boil, stirring constantly for 3 minutes. Immediately fill hot pint jars, leaving 1/4 inch head space. Carefully run a non - metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.

Yield: 4 pints.