Apple Marmalade without added pectin
From the National Center for Home Food Preservation
Makes 6 or 7 half pints
8 cups thinly sliced apples (about 3 pounds)
1½ cups water
5 cups sugar
2 tablespoons lemon juice
Select tart apples. Wash, pare, quarter, and core the apples. Slice thin.
Quarter the orange, remove any seeds, and slice very thin.
Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil rapidly, stirring constantly, to 220 degrees or until the mixture thickens.
Remove from heat; skim.
Fill hot marmalade immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Process in a Boiling Water Canner for 6 minutes.