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["Line a 8"" or 9"" cake pan with parchment paper which has been lightly greased with vegetable oil. (Place your squeezed lemon juice by your prepared pan so you don't forget.).", "Put the apples in a large saucepan and add water, just to cover. Bring to a boil and cover pan with a lid. Cook for about 30 - 40 minutes until apples are very soft.", "Strain and discard the liquid. (Note: I strained mine in a colander and lightly pressed with the back of a spoon to release some liquid.) Place the apples in a food processor or blender and puree/pulverize into a fine pulp. Measure how many cups puree.", "Return the apple pulp to the saucepan and allow 1 cup of sugar for each 2 cups of puree. Over low heat dissolve the sugar then increase heat, stirring continuously with a wooden spoon until the mixture is very thick, about 45-50 minutes. Adjust heat as you go. The mixture will deepen in color and considerably pull away from the sides and bottom of the pan. When drawing a spoon through the paste, if the drawn line in the bottom of the pan does not disappear, it is thick enough.", "Stir in the lemon juice.", "With a spatula, spread the paste evenly to form a slab. Cool completely. Invert onto a platter and allow to dry for a day or two. Cut into cubes. (Note: If you didn't cook the mixture long enough, it is possible to firm it by placing the pan in a low oven for a few minutes to dry.).", "Store in an airtight container."]
