Apple Marmalade

Makes six 1/2–pt. jars.

3 lb. tart apples
1 orange
1 ½ cups water
5 tbs.[ sugar
2 tbsp. lemon juice

Pare, core, and slice apples. Quarter and slice orange. In a heavy kettle heat water and sugar until sugar dissolves. Add fruit and lemon juice. Bring quickly to a full boil and boil rapidly, stirring constantly, until mixture reaches 8 degrees F to 10 degrees F above boiling point of water. Remove immediately from heat, skim, and pour into hot, sterile jars. Store in refrigerator for up to three weeks.