Remove the core from the apples, cut into small pieces and put them in a pot over high heat for 5 minutes with the lemon juice, brown sugar, a teaspoon of cinnamon and vanilla bean.
Lower the heat and leave for 2 hours, stirring occasionally. At the end of cooking, add the pine nuts and raisins and pour into the jars (washed with bicarbonate) still hot.
Close the jars and put upside down for 5 minutes. To sterilize the jars, boil water in a low pot and leave the jars for about 30 minutes.