For the Kriecherl apple jam, first wash the Kriecherl thoroughly and drain well. Remove the seeds from the fruit with a knife and cut the flesh into small pieces. Peel the apples, remove the core and also cut into small pieces.
Pour the fruit pieces with lemon juice into a large pot and mix with the preserving sugar, let stand for a short time. Then bring to the boil once, turn down and simmer for about half an hour. If you want a very fine jam, puree the mixture with a hand blender.
Make a jelly test and fill the still hot Kriecherl apple jam into clean glasses.