Bacon apple sauce

twelve jam bottles of 100 ml were prepared and the boiling water was prepared; all the fruits were washed and replaced

Bacon shells are in the pot, boiled with water, made white with fruit, which is somewhat transparent; the meat is extracted with a spoon, put in a juicer, and a bit of cuisine is boiled into a paste; apples peel the nuclei, together with the spare juice in the fridge, and make a mess (I didn't leave a full seed), all of it in the pan, sugar and lemon juice; there is not enough water in the front, until two thirds of it is left, and when it is hot, the caps are put on the back. (net material weighing: 220 grams of fragrance, 200 grams of fragrance, 190 grams of apple, 195 grams of sweet glucose)

It's also the first thing to do with the guacamole, half of it cut out, half put it in the juicer with the apple, with some water, and all the materials in the pot, sugar and lemon juice, and the second two-thirds of it, while it's hot, it's tight. (net material weighing: 275 g for cedinchi fruit, 275 g for ecstasy, 206 g for apples, 145 g for sweet glucose)