Apple Syrup Jam

• 2 kg (4½ lb) sweet-sour apples for cooking
• 250 g (8

Wash the apples and chop the whole apples. Bring these chunks to a boil in a layer of water. Simmer for approx. 30 minutes until the apples break open. Purée the mixture with a hand blender. Drain the apple sauce in a strainer over another pan while stirring occasionally. This will take at least 1 hour.

Bring the collected apple purée to a boil on high heat, and reduce to approximately