Remove the stem and flower from the apples, and cut them into coarse cubes. The core does not need to be removed.

Put apple cubes and water in a saucepan and bring to a boil. Let the apples cook for 30 minutes under a lid.

Strain the apple juice through a cloth into a clean pan. It should stand and drip off for a few hours or until the next day.

When the apple juice has dripped off, measure it out and add 100 g sugar per dl liquid. I got 3 dl of this portion and therefore 300 g of sugar. In addition, add vanilla paste and bring the liquid to a boil.

Boil the jelly liquid for 5-10 minutes under a lid, then take a small amount up on a spoon. Let it cool and see if it thickens. If it does, the gel is done. Remove the foam on top of the jelly with a spoon, and then pour it onto sterilized jars.

Leave the jars of apple jelly on the kitchen table without a lid until the next day to give the jelly time to set. Once they have cooled down, you can put a clean tea towel over them.

The next day, the lids can be put on the jars.