Wash the aples thoroughly, peel them, remove the core and cut them into small cubes. Place the peeled apples in a small bowl with the lemon juice so that they don't brown and place the rest (mainly the parts with the seeds) in a cheesecloth. The seeds and the skin have the most amount of pectin.

Place the apples in a pot together with the cheesecloth that contains the skin and the seeds as well as the water and boil for a while until they start getting tender.

Remove the cheesecloth and then remove the apples. Don't discard the water. Blend the apples in a blender and place the pulp back into the pot with the water

Cut the orange into small pieces (remove the seeds). Cut it's peel into thin strips.

Add the sugar to the apples as well as the orange and let everything boil until the jam sets (when it reaches 104°C). If you don't have a thermometer, do the test with the cold plate*.

While the jam is piping hot store it in sterilized jars and turn them upside down until they cool. This way they seal hermetically.