Mix the grated apples (there should be an amount of 700 g of apples after grating) in a bowl with the preserving sugar and lemon juice and leave to steep for a few hours.
Then bring the mixture to the boil in a saucepan while stirring and let it simmer for 4 minutes. Add the amaretto and bring to the boil again briefly.
Pour hot into boiled jars and close immediately. Turn the glasses upside down for about 15 minutes. For me it is enough for 4 small jam jars (approx. 200 ml each). Of course, double the amount can also be prepared.
Tip: If you don`t like it so sweet, try sour apples and possibly more lemon. Depending on whether you like it chunky or `musky`, you can puree the apple mass before cooking.
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