Wash the wild apples, cut them into quarters and remove every black or bruised part. Do not peel or core them, this is a natural reserve of pectin.
Put the quartered apples in a large pot, squeeze a lemon over the fruit and cover the apples with water.
Cook the apples with a lid over low heat for about 2 hours, until they are soft, so that can be mashed with a wooden spoon. It might take longer, in which case add more water.
Once the apples are soft, pass them with their water with a vegetable mill and spoon the amber purée in a bowl.
Weight the apple purée: I obtained about 1 kilo of fruit purée starting with almost 2 kilos of apples.
Transfer the apple purée back into the pot, add 300 g of raw cane sugar per kilo of fruit purée and a vanilla pod, split open.
Bring again to a gentle simmering on low heat, stirring constantly. After about 10 minutes you'll have a thick golden compote, with a dreamy scent of vanilla and caramel.
Pour the apple compote into sterilized jars and close tight.
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Notes
Sterilization. Put the jars in a large pot and cover with water: bring to a boil. Let simmer for 20 minutes and then remove from the heat. Let the jars cool completely in the pan, then remove them from water. You can store them for several months in a dry, cool and dark place.