Apples in Their Own Juice

Wash the apples, remove the stems, cut them into quarters, and core them.

Dice 500 g of the flesh into small slices and immediately drop them into acidulated water to prevent browning.

Once all the apples are prepped, drain the water, pack the slices into clean jars, and toss with sugar or layer the sugar on top.

Place the jars in a water bath for sterilization, wait until the apples soften and release their juice, then tuck in another half to whole apple per jar to fill any gaps.

As the jars fill with juice, remove them, seal tightly with sterilized lids, turn upside down, and wrap in a blanket until completely cooled.