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Directions. In a large stainless or enamel stock pot combine the apples, water and lemon juice. Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking. Stir in fruit pectin. Bring to a full boil, stirring constantly. Add sugar, lemon slices and cinnamon.

Preparation. In a large saucepan, combine the apple juice, lemon zest, and juice. Add the apples as you cut them. Add the remaining ingre.nts and stir to combine. Let stand for 30 minutes or until the sugar has dissolved. Pour into sterilized jars. Keeps in the refrigerator for about 1 month or freeze.