Better than jam or jelly or stewed and frozen..... apple spread
Wash apples, chop roughly and cover with water. Bring up to a simmer and keep hot until they're mush.
Strain through a fine sieve and then return the juice to the washed out pan. Simmer low and stir often until the liquid reduces to a thick sticky cream. Jar and seal. Keeps as well, if not better than jam, needs no extra sugar, tastes like sort of toffee apples, great on toast, brilliant in the cold of Winter in hot water with some cinnamon......pears are even better
Method two....more footery but worth it.
Peel and core the washed apples (or pears) Simmer as before in water and reduce to the sticky paste, *then* spread on sheets of baking parchement and use in the dehydrator.....absolutely manna
Cheers,
Toddy......who's watching the glut of apples growing on the tree with a kind of appalled horror, I hate waste, but there're tons of them this year