Ingredients
• 1 kg apples (preferably pippins),
• Sugar.

Instructions
• Peel and dice 1 kg apples.
• Put them in an enamel saucepan with 1/2 glass water.
• Cook for 45 minutes to a compote.
• Drain well in a sieve until completely cool.
• Weigh this apple puree and add the same weight of sugar.
• Put back in the saucepan over a low heat for 1 hour.
• The apples will turn a lovely colour (light brown).
• When cooked, you should be able to separate the puree into two separate parts in the saucepan.
• Oil a square tin. Pour in the fruit jelly to a depth of one centimetre. Level it out.
• Put in a dry place until the next day. Turn out the fruit jelly.
• Cut it into small dice and roll them in icing sugar.
• Wait another day before enjoying them.

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