What you need:
2 kg of apples
220 g sugar
How to make it?
Peel and cut the apples into small cubes. To prevent the apples from getting brown, put them in cold water.
When finished with peeling and cutting, pour the water off. Put the apples into a cooking pot, add sugar and squeeze half of the lemon to the apples and sugar. Start cooking them on low heat.
After about 20 minutes add the juice of the other half of the lemon and cook it for another 20 minutes. Stir the jam from time to time.
When finished, pour it into washed and sterilized jars.
Store the jars in a cool, non-hunid place protected from direct sunlight.
As there are no preservatives added, eat the jam in maximally 2-3 months.