7 half pint jars
5 medium tart apples 5
2 cups water 500 mL
1 lemon 1
1 orange 1
8 inch cinnamon stick 20 cm
6 cups peeled, chopped peaches 1.5 L
5 1/2 cups granulated sugar 1.375 L
Wash and chop unpeeled apples, including cores; place in a large, deep stainless steel or enamel saucepan with water.
Remove zest (thin yellow peel) from lemon and orange in one long piece. Squeeze juice from orange; combine with lemon and orange zests with orange juice and set aside. Squeeze juice from lemon and set aside. Chop remaining lemon and orange pith/pulp and add to apples. Bring to a boil; cover and simmer 20 minutes.
Fill boiling water canner with water. Place 7 clean mason jars in canner. Cover; bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m).
Pour cooked apples and liquid into a fine sieve. With back of spoon, press mixture through sieve to yield 2 cups (500 mL) applesauce. Return applesauce to saucepan.
Add peaches, lemon and orange zest and orange juice to applesauce. Bring to a boil.
Maintaining a constant boil, slowly stir sugar into fruit mixture; stir until sugar is completely dissolved.
Stirring frequently to prevent scorching, boil vigorously until mixture reaches gel stage, 15 to 20 minutes. (Gel test: Remove mixture from heat. Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.)
Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
Add reserved lemon juice; boil 1 minute longer. Remove from heat and skim off foam. Discard zest if desired.
Ladle jam into a hot sterilized jar to within 1/4 inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.
Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward). Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.