Wash apples and cut into small cubes. Finely chop the onion and garlic and sauté briefly in oil. Sprinkle with cane sugar and caramelise while stirring on a low flame. Add cider vinegar, salt, apple cubes and apple juice and simmer for about 10 minutes until the pieces are no longer hard. Add pectin and bring to a boil again. Allow to cool slightly, then add lime, orange and rosemary Bio-Aroma and stir well. The dip goes well with potatoes, bread and other savory items.