Peel, core and chop the apples. Halve the lemon and squeeze the juice. Cut the vanilla pod lengthwise and scrape out the pulp. Roast the almonds in a hot pan without fat until golden brown.
Caramelise the sugar in a pot. Deglaze with apple juice, add apples, lemon juice, cinnamon sticks, star anise and vanilla pulp and scraped out pod and simmer for 10-15 minutes. Add preserving sugar and cook for 2-3 minutes until bubbly.
Stir in almonds and bitter almond oil, take out cinnamon sticks, star anise and vanilla pod. Pour the jam into clean twist-off jars, close them and leave them on the lid for about 5 minutes. Turn the jars over and let them cool down.