re: fruit syrup recipe

I have not tried it with apples, but If you puree them, you will have applesauce. Making juice and using it would work, and I think adding a few bits of cooked apple would be nice. The syrup is like maple syrup thickness, unless the fruit has quite a bit of natural pectin. I add the commercial pectin and lemon juice. Only once did I have thicken up to be almost jam. With apples, you can also add the cinnamon red hot candies to give it a lovely color and taste.

I use a thermometer. 218 degrees is syrup temperature, 220 is gel point.
Some people use the apple pie jam recipe and cut down on the pectin. It is really tasty and does taste like apple pie. Very good on ice cream.
There is a recipe for apple pie filling using Clear Jell that is also nice. You would need to order Clear Jell for it if you don't have any.