Pour the lemons with boiling water for half a minute. Cut into pieces and remove the seeds. You can peel the lemon so that our jam is not bitter, but leave the peel in the original recipe.
Pour the lemons with water and cook for 10 minutes. Then add chopped peeled apples and sugar and simmer for 30 minutes, stirring occasionally.
Then add the sprigs of mint and cook for another 5 minutes. Throw away the mint, and put the jam in sterile jars and roll it up.