Apple-Lemon Marmalade

From Anne Gardon's "Preserving for All Seasons." I want to try this in the next year or so.

• Ready In: 8 hrs 45 mins
• Yields: 4 pints

Ingredients

• 4  lemons
• 3  cups water
• 3  lbs cooking apples (about 12 medium apples)
• 6  cups sugar
• 6  mint sprigs, tied up in cheesecloth

Directions

1. Cut lemons in two and slice thinly, removing pits. Soak in water overnight. Cook over moderate heat until peel is tender, about 10 minutes.
2. Peel and core apples. Cut in thin slices. Combine apples, lemons with their liquid, sugar and mint.
3. Bring to a boil while stirring. Reduce heat and cook until thick, about 30 minutes.
4. Remove mint. Ladle into hot, sterilized jars and seal.
5. You may sterilize this jam in a boiling water bath for 5 minutes, if desired.