Apple Preserves

3 lbs firm tart apples
2 1/2 cups cold water
3 cups sugar
2 teaspoons fresh lemon juice, to taste

Wash, core, and peel the apples; cut them into eighths.
You should have about 2 pounds of chopped apples.
Combine the water and sugar in a large saucepan; bring to a boil.
Boil for 2 1/2-3 minutes; set aside to cool.
Stir the apples and lemon juice into the cooled syrup; bring to a boil again and cook gently until the apples are clear and transparent.
You want to keep the apples in tact, so cook gently and shake the pan instead of stirring.
Remove pan from heat and using a sterilized, slotted spoon, transfer the apples to hot,sterilized jars; make sure to leave a 1/2" headspace.
Bring the syrup back to a boil and cook almost to the jellying point, 118*-120*F.
Spoon the syrup over the apples, leaving 1/2" headspace.
Allow the preserves to cool, then cover and refrigerate.