Preserving: Apples

(*) For 4 jars of 1 liter each) Rinse the apples, remove the skin, cut into eighths or quarters depending on the size, remove the blossom, stem and core and place in lightly salted water*. Drain the apples well on a sieve and fill them tightly into the prepared preserving jars with the round side facing up.

For the sugar solution, bring sugar and water to a boil at high temperature (sugar must dissolve completely!), boil once briefly and, in case the apples are not very sour in taste, season the sugar solution with a little lemon juice. Pour the cooled sugar solution over the apples.

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