Soak the raisins in apple juice overnight.
The next day, peel, deseed and cut the apples into rough pieces. Blend the apple pieces, preserving sugar, marzipan, cinnamon and juice of the squeezed lemon with Braun’s MultiQuick 9 food processor attachment using the chopping tool. No large pieces should be left in the container, but it should not be a purée either. A little tact is required here.
Leave the mixture in the food processor attachment and cover with the lid or place in another bowl with lid and refrigerate overnight.
The next day, blend the mixture again with the food processor attachment using the chopping tool.
Add the preserved raisins and the apple mixture to a saucepan and bring to the boil. Cook at a rolling boil for 4 minutes.
In the meantime, rinse the glasses with hot water.
Pour the finished mixture into the jars, seal them and leave to cool down completely.
Soak the raisins in apple juice overnight.
The next day, peel, deseed and cut the apples into rough pieces. Blend the apple pieces, preserving sugar, marzipan, cinnamon and juice of the squeezed lemon with Braun’s MultiQuick 9 food processor attachment using the chopping tool. No large pieces should be left in the container, but it should not be a purée either. A little tact is required here.
Leave the mixture in the food processor attachment and cover with the lid or place in another bowl with lid and refrigerate overnight.
The next day, blend the mixture again with the food processor attachment using the chopping tool.
Add the preserved raisins and the apple mixture to a saucepan and bring to the boil. Cook at a rolling boil for 4 minutes.
In the meantime, rinse the glasses with hot water.
Pour the finished mixture into the jars, seal them and leave to cool down completely.
