How to make
Wash the apples very well, cut out the seeds and stalks and cut them into large pieces.
Place the sliced apples in a pot and pour 500 ml of water over them, place them on the stove and boil until completely soft.
Strain the cooked fruit and blend with a blender or food processor. To make the mixture even finer, pass it through a sieve or strainer. In a wide pot, put the sugar, vanilla and pectin, mix.
Pour the fine apple mixture and stir again. Place it on the stove and stir periodically after boiling, stirring continuously to prevent burning. Boil until the marmalade thickens.
My criterion for doneness is that when scooping it with a spoon, the mixture does not run in a stream, but falls off it like a ribbon. Pour the finished mixture into a rectangular cake mold lined with baking paper.
After it hardens (this happens after about 18 hours), turn the mold over and remove the marmalade, leave it for 2-3 days at room temperature to dry. Store it wrapped in parchment paper in the refrigerator, so it lasts at least 3-4 months.
The apple marmalade in a mold is ready.
