Put the cider and apple juice in a saucepan and boil to half.
Add the apples and cook for 40 minutes to a puree. Finely mash the apple mixture and then pass it through a sieve. Mix with sugar and the spices and add to the pot again. Cook for 45 minutes, stirring continuously. Pour the puree into preheated jars and seal them on the spot.
This apple puree can be cooked without or with new spices, used as sweet or spicy apple jam.
As a spiced apple jam it is also delicious with boiled beef, roast pork, blood and liver sausages or goose and duck.
Tip: Stock up on a range of high-quality spices – it pays off!