Dice washed and peeled apples, stir-fry them in vegetable oil for 4-5 minutes until soften. Add 2 tablespoons of water, reduce heat and stew, uncovered, for 15 minutes, stirring. Add sugar, poach until thickens, remove from heat, add almonds and sultana and mix. Boil the mass for more 2 minutes, remove from heat.

Spread the jelly over a baking tray 1 inch (2 ½ cm) thick, cool.

Cut into cubes when serving.