Cut the apples into quarters without peeling or removing the seeds, and put them in a cauldron with a little water, so they don’t stick to the bottom

Cook gently for about 20 minutes, stirring constantly, until they are tender.

Pass the fruit through a vegetable mill equipped with a fine grid

Weigh the resulting pulp and weigh the same amount of sugar.

Mix the pulp, lemon juice, and sugar in the jam pan, bring to a boil, and cook over high heat, stirring, until the paste comes away from the bottom of the pan.

Line a flat-bottomed mold with parchment paper and sprinkle with sugar.
Pour the paste into a 1-2 cm thick layer.

Smooth the surface and sprinkle with sugar again.

Heat the oven to 170 F (75 C) and place your dish(es) in it and let it dry for 12 hours.

Let it cool completely before cutting the paste into squares with an oiled knife and rolling them in sugar.

Store in an airtight container, separating the layers with parchment paper.