With that many apples, I would certainly be making some good apple butter! I make sugar free fruit butters all the time. Love the intense fruit flavor without any preservatives, etc.
It's really simple to do really.
I take as many apple slices as I can fit onto a baking dish/tray (cored with peel) and bake them slowly for about an hour at about 350/180C.
Then, they come out all brown and soft, I let them cool for about 15 minutes and either put them through an old fashioned food mill (easiest) or press them through a metal sieve with a big spoon. This allows the pulp to come through, but not the peel.
Then, I season to taste with cinnamon, ground cloves, and freshly grated nutmeg. I use a ratio of 1 part cinnamon to 1/2 part nutmeg and 1/2 part cloves.
You could use any variation of that or add something else. Ginger works great with pear butter. :)
Normally, you do not need to add any sugar or sweetener. Then, I put the puree into a baking dish and bake for another hour.
This removes more moisture and intensifies the flavor and it becomes a lovely spread as it thickens (with cooling).
If I keep it in a sealed container, I can keep it at least a week in the fridge, but it usually doesn't last that long. :) People with canning skills could can it as well.
We spread it on toast and it makes a lovely snack that way. :) Not sure of the calories, but you really only use a spoonful at a time, unless you use it as a cake filling or something. :)
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