👨‍🍳 Instructions

1. 1

   Place the chopped apples, water, cinnamon sticks, and cloves in a large, heavy-bottomed pot. Bring to a boil, then reduce heat, cover, and simmer for about 1-1.5 hours, or until the apples are very soft and mushy.

   💡 Tip: Using a heavy-bottomed pot prevents scorching during the long cooking process.
2. 2

   Remove the cinnamon sticks and cloves. Mash the apples thoroughly with a potato masher or blend with an immersion blender until smooth. For a very smooth texture, you can pass the applesauce through a sieve.

   💡 Tip: Ensure all spices are removed to avoid biting into whole cloves.
3. 3

   Stir in the sugar and lemon juice (if using). Bring the mixture back to a gentle simmer over low heat.

   💡 Tip: Start with the lower amount of sugar and add more later if needed, as the sweetness will intensify as it cooks down.
4. 4

   Cook uncovered, stirring frequently to prevent sticking, for another 2-3 hours. The Apfelkraut should become very thick, dark, and spreadable. The longer it cooks, the deeper the flavor and color.

   💡 Tip: Stirring is crucial to prevent burning. The consistency should be like thick jam.
5. 5

   Once the desired consistency is reached, carefully ladle the hot Apfelkraut into sterilized jars. Seal immediately.

   💡 Tip: Sterilize jars by washing them in hot, soapy water, rinsing, and then placing them in a preheated oven at 120°C (250°F) for at least 15 minutes.