Choose healthy, ripe apples.

Wash and dry them carefully.

Remove the stems, cut the apples in half, then into quarters. Weigh the apples.

In a large saucepan, add the apples with 1/2 glass of water per kilo of fruit.

Cook the apples, stirring frequently, until all the water evaporates.

Pass the cooked apples through a vegetable mill or use a hand blender to make a smooth purée.

Weigh the apple purée and calculate the amount of sugar needed (750 g of sugar per kilo of apple purée).

Add the purée, sugar, and a split vanilla pod into the saucepan.

Stir and bring the mixture to a gentle boil for about 1 hour.

Test for readiness by placing a drop of the marmalade on a cold, tilted plate—if it sets, it’s ready.

Remove from heat.

Immediately pour the marmalade into clean, dry jars.

Close the jars tightly.