Peel and core the apples, cut into small pieces and coarsely puree them briefly in a blender with the grapes (if possible without the seed, otherwise core beforehand). Attention, not too long, pieces of fruit should already be recognizable and tasted later. Drizzle the resulting compote with lemon juice.
Bring the green tea to the boil (leave 2 tablespoons of green tea in approx. 400 ml of 70 ° C hot water for 2 minutes) and add to the apples. Mix a sachet of Gelierfix and 1 tablespoon of sugar with the mixture and bring to the boil. Add the other 5 tablespoons of sugar and simmer for about 3 minutes. Fill jars while still hot and place on the lid.
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