|Lemon||1 Large, sliced|
|Tart apples||3 Pound|
|Sugar||4 1⁄2 Cup (72 tbs)|
Add enough water to lemon slices to just cover (about 1 cup).
Cover and set aside 12 hours, or overnight.
Pick over blueberries, discarding blemished berries.
Rinse and drain.
Turn into a saucepot.
Wash apples; remove stems, blossom ends, and blemished portions.
Quarter the apples and put into a kettle; cover with water (about 2 1/2 cups).
Cook, covered, over medium heat until apples are soft.
Drain the liquid from lemon slices and mix with blueberries (discard lemon peel).
Cook gently until blueberries are soft and juice flows freely.
Pour both fruit mixtures into a jelly bag, let drain 6 to 12 hours.
(There should be about 6 cups juice.) To make jelly, measure half the juice into a 2-quart saucepan and bring rapidly to boiling.
For each cup of juice add 3/4 cup sugar and stir until sugar is dissolved.
Continue cooking rapidly until mixture responds to jelly test.
Remove from heat; skim off any foam.
Pour jelly into hot sterilized glasses.
Repeat step 6 using remaining juice.
Immediately cover jelly in glasses with melted paraffin,