Ingredients:
6 pounds cooking apples 
5 cups water 
rind and juice of 4 lemons 
1/3 cup ground ginger (optional) 
14 cups sugar 

Method:

1-Peel, core and chop the apples. Tie the peel and core in cheesecloth and put with the apples and water into the preserving pan. 
2-Add the finely grated lemon rind and the juice, together with the ginger, if used. 
3-Cook until pulpy, then squeeze out and discard the cheesecloth bag. Stir in the sugar and boil until set. 
Pour into hot sterilized jars.