Wash, peel, core, and slice apples. In a large bowl, shake apple slices and sugar to make sure every slice is evenly coated with sugar crystals. Leave them at room temperature for 1-2 days to soften and release juice. When apples are covered with their juice, add vanilla bean and slowly bring the mixture to simmer.Take it off the heat to cool down to room temperature. Repeat once a day 3-5 times. In the end, strain the syrup and cook it down if needed. Store apple confiture refrigerated.