Instructions: Heat water and sugar; stir until sugar dissolves. Add lemon juice, apples and orange. Boil rapidly, stirring constantly until candy thermometer registers 220 degrees or until mixture thickens. (Bring to a full boil; slowly reduce heat and keep at a full boil for 1/2 hour).

Remove from heat. Skim and ladle into hot sterilized jars. Top with thin layers of paraffin wax. Cool and cover. Store in a cool place.

NOTES :
When I was younger my grandmother used to make the most wonderful jams and jellies. She would put up hundreds of these little jars of yumminess, canning her jams in baby food jars, mushroom jars, anything she had handy. I remember giving her a jam sampler for Christmas each year (talk about taking coals to Newcastle). I know she ate the jam but her real joy must have come from having more jars. When my grandmother passed away in 94 I thought we had lost all of her recipes. In fact, I hadnt thought of them in years until I found an old parish cookbook at my mothers house. Its anniversary of the church in Alfred, ME. In it I found a wealth of my grandmothers recipes, treasures that I had thought were lost.

So now Im sharing them with you. I must admit that I havent made any of these and my forrays into jam making have been somewhat disastrous. Maybe you all will

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.