We enjoyed a small dish of these for breakfast--
warmed with a sprinkling of cinnamon--yum!
Here's how I make them (8 pints): For 4 doz medium apples, I prepare the following syrup: 2 cups of sugar dissolved in 8 cups water. (or you may use 9 cups of just water instead.) Set aside. For the apples, I use a mix of both sweet and tart varieties. Peel and core the apples, cut them into 1/2" slices. (I don't fuss with anti-darkening solutions.) In a pot on stove, combine apples and syrup. Boil five minutes, stirring occasionally. Put hot apples and syrup into hot pint jars, leaving 1/2" headspace. (I use a slotted spoon and first fill the jars 3/4 full with apple slices, then add the syrup.) Remove air bubbles and wipe jar rims. Add lids and screw bands. Process in a boiling water bath (pints or quarts) 20 minutes.
End Note: I had about two cups of apple syrup left over. I'll either cook it down to thicken it for pancake syrup or freeze it for Norwegian fruit soup this Winter.