Categories: Condiment, Preserve 
      Yield: 1 servings 
  
      3    Lemons, thinly sliced and                - and sliced 
           - seeded                        7 1/2 c  Cold water 
      3 lb Tart apples, peeled, cored         10 c  Sugar 
  
  Soak lemons in water overnight.  Pour the lemons and water  into an 
  enameled, tinned or stainless steel kettle and cook gently for about 20 
  minutes, or until the peel is tender.  Add the apples and cook until they 
  are tender, aproximatly 20 minutes.  Stir in the sugar and boil until 
  jelling point is reached.  Pour into jars and cover. Process, if desired 10 
  minutes. Makes about 7 pints