Wash the apples, peel and cut into small cubes.
Melt the butter in a saucepan, add apples and fry them for 5 minutes, stirring often. When the apples turn brown, add water, reduce heat and cook apples without a lid for 15 minutes, they should boil and thicken a little. Then we decorate them in mashed potatoes using a pusher.
Add sugar and continue to cook, stirring constantly, until the mixture becomes homogeneous and begins to lag behind the bottom of the pan.
We increase the heat and continue to cook over medium heat, stirring constantly to evaporate all the liquid. When the mixture becomes golden brown and it is difficult to mix, turn off the fire. Add washed raisins and chopped nuts.
Again, put the pan on a small fire, boil for 2 minutes and remove from heat. We shift the Indian marmalade in the form, covered with foil for baking.
Let the marmalade cool, then put it in the refrigerator for the night.