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1 kg apples
700 g granulated sugar
2 lemons
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Pare, core and cut apples into slices, drizzle with lemon juice to avoid them from turning brown.
Take a large pot, place the apples and one tablespoon sugar in it, bring it a short boil, stirring several times.
Puree apples and add the rest of the sugar, warm at a low heat until there is a compact texture.

Sterilise preserving jars in boilin water, carefully drying.
Fill in jam, cool and close airtight. Store in a dry and dark place.