Cut the apples into tiny pieces and add sugar, mix and let it boil for about 4 min. Now stir in the citric acid and licorice powder, and check if the jam sets on a tea spoon. If so, it is ready to be poured into sterilised glass jars.You can also make the confiture diabetic friendly by using pectin sweetener instead of gelling sugar.
1 kg apples (pealed and cored)
500g gelling sugar (sugar with pectin)
1,5 TBSP licorice powder
a pinch of citric acid