3kg Apples
6 Lemons
3.75 Litres Water
4 3/4 kg Chelsea White Sugar

Slice lemons thinly, and soak in water overnight.
In the morning, peel, core and slice apples and place in preserving pan with the lemons and water.
Boil for 1 hour then add Chelsea White Sugar and boil again for a further 1 hour or until jam will set when tested on a saucer.