1. In a large saucepan, place the apples and rhubarb, then cover with water to the height of the fruits. Let it stew.

2. Filter through a cheesecloth to recover the juice and let it drain until the next day.

3. Weigh the necessary sugar, for 250 ml of juice you need 150 g of sugar.

4. Bring the juice to a boil, then add the sugar, lemon juice, and pine essence.

5. Boil uncovered and skim occasionally.

6. Finally, pour into jars and let rest. Refrigerate.