Apple jam can be used in many different ways. Peel the apples and remove the core. Dice apples and weigh 500 g flesh so that the mixing ratio matches the gelling sugar. Weigh apples and jelly sugar in a pot mix and puree. Add lemon juice. Bring the apple jam to the boil while stirring. When the apple jam is boiling, let it boil for another 3 minutes. Keep stirring while doing so. Apple jam still hot fill into cooked jam jars, close well and put upside down for a few minutes, so that a vacuum is created which closes the lid tightly. Put the apple jam back on the right side and let it cool completely.