Preparation

1

Step 1

Peel, quarter and core the apples. Then roughly dice and place in a large pot.

2

Step 2

Add water, vanilla pulp and lemon juice. Simmer with the lid closed for about 25 minutes and puree until fine. Fill the apple puree into the prepared jars using a filling funnel.

3

Step 3

Seal with a preserving ring, glass lid and two preserving clips.

4

Step 4

Cook in a 90°C water bath for 30 minutes. Remove and let cool. Remove the brackets again.

For the recipe, you'll need:

Ingredients

Portions

7

Food

  • 3.0 kg Apples
  • 300.0 ml Water
  • some vanilla pulp
  • 2.0 Lemons (juice)