Plain boiled apples will yield apple sauce. Preserves, Jam, etc is a way of keeping fruit from losing it's shape and texture and prevent spoiling, using sugar as the preserving agent. The sugar extracts the water from the fruit which effectualy dries and preserves it, after the water is boiled off.

4 large cooking apples. Cooking apples are hard and juicy.
One Naval orange.
1/4 cup lemon juice.
2 cups sugar.
1/4 cup honey.
1/2 cup diet margerine.

Peal the apples, quarter them, cut out the core, and slice them into thin strips. Peal the orange, cut it in half, and separate the sections, removing any seeds. Add the lemon juice, sugar, and honey.

Let the mix act in the refrigerator for one or two days. The lemon juice will prevent the apples from turning brown. The sugar and honey will extract the juice from the fruit and form a syrup.

Use a large frying pan (skillet). Heat it to low heat and add the margerine. When the margerine has melted add the apple mix. You will need to fold the contents of the pan over and over to mix the juice, fruit, and margerine as the cooking proceeds. It will take about 3/4 hour for the excess moisture to boil off. There should be a small amount of thick liquid left at the end, before there is any sign of caramelization, or darkening of the fruit.

The fried apples can be kept for several days in the refrigerator. Small portions are easily warmed in the microwave for breakfast.