Apple jam is the answer.
Answer to our question what we should do with all our remaining apples.
Here’s the recipe:
Wash your apples, cut them into quarters, remove the stills and seeds
Cook over low heat, adding a good drop of cider (ours is from a local producer in a neighbouring village), for about twenty minutes until soft.
Pass the apples through a strainer, weigh the mash and add about half its weight of gelatine sugar.
Boil everything for another ten minutes.
In the meanwhile, the preserving jars must be sterilized with boiling water.
Finally, fill your sterilized jars with the apple jam, after which they just need to cool down.
As soon as room temperature is reached, the jam is ready for our/your breakfast buffet.
In his youth, the concierge has learned as a kitchen assistant. He would never have thought that this knowledge could still be useful after all these years.