-3kg of untreated apples
-sugar, lots of sugar
-pectin powder (optional)
Here is the juicer . There are three compartments. The lower one contains the boiling water, the upper one the fruit, and the middle one recovers the juice of the steamed fruit. We can do without this tool and cook apples and recover the juice by pressing in a cloth, but I find the extractor much more comfortable use.
I prefer to bake with a classic sugar, which takes longer to prepare and is probably more laborious, but the color you get has nothing to do with a jelly sugar. Why is this? Because the jelly sugar will cook for 8 minutes, whereas with a classic sugar, you have to cook longer, which evaporates more water and concentrates the taste and color!