Apple sweets

Soak the apples in vinegar water to prevent discolouration. Boil for 1-2 minutes in a little water. Mince the apples and measure the quantity of purée, then place the purée in a large saucepan. Calculate the quantities of sugar, jelly and lemon juice required as follows: 100 g (125 ml) sugar for every 200 ml purée, and 80 g (1 packet) greengage jelly and 5 ml lemon juice for every 2 litres purée. Add the sugar to the purée and heat until the sugar has dissolved, stirring continuously. Sprinkle the jelly powder over the apple mixture, mix well and continue simmering. Add the lemon juice and simmer until the apple purée no longer adheres to the side of the saucepan. Stir frequently. Pour a 2,5 cm thick layer of the mixture into flat dishes. Leave to set (4-5 days). Cut into squares and dry on a flat surface – for example, a tray – for a week indoors and 1-2 weeks in the sun, depending on the weather. Store in airtight containers when dry. A box of apples (12 kg) makes about 3,5 kg of sweets.