---------- Recipe via Meal-Master (tm) v8.03
  
       Title: LEMON JELLY
  Categories: None
       Yield: 2 pints
  
      12    LEMONS
       4 lg APPLES (tart--Granny Smith)
            Water To cover
       3 c  GRANULATED SUGAR
  
   Slice the lemons, including the rind, seeds and all,
   thin, and place into a saucepan.
   
   Core the apples, but do not peel, and chop coarsely.
   Add the apples to the pan and pour in enough water to
   just cover the fruit. Cook over moderate heat, until
   the fruit becomes mushy.
   
   Pour the mixture into a jelly bag or a colander lined
   with several thicknesses of damp cheesecloth and let
   drip into a bowl for about an hour. Using a spoon,
   force as much liquid through the cheesecloth as
   possible.
   
   Measure the juice; you should have about 4 cups. For
   each cup of juice, add 3/4 cup of sugar.
   
   Return to the pan and boil for another 15 minutes or
   so, until the mixture reaches the jelly stage, about
   220- to 225-degrees F on a candy thermometer. To be
   absolutely certain, place a tablespoon of the hot
   mixture into a saucer and set it in the freezer for a
   few minutes. If it jells, the mixture is ready.
   
   Pour the jelly into HOT, sterilized jars and seal.
   
   Process in boiling water bath for 10 minutes. Or it
   may be store in a covered container in the
   refrigerator for several months.
  
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