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
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|Serving Size: 1 Serving (4578g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 53.3mg||2 %|
|Potassium 46.6mg||1 %|
|Total Carbohydrate 1439.7g||423 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1439.7g|
|Protein 0g||0 %|
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Calories per serving: 5573
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