Friday, November 14, 2008

Spiced Maple Apple Butter

16 to 20 apples
2 cups water
3 to 4 cups sugar
1 cup pure maple syrup (or more along the way if you like the taste)
2 teaspoons cinnamon
1 teaspoon allspice (or more)
1/2 teaspoon nutmeg
1/2 teaspoon cloves

  1. Core and chop apples (no need to peel).
  2. Put in 9 quart pan and bring to a boil.
  3. Stir several times and continue until it looks like all apples are mushy.
  4. Remove from heat.
  5. Run through food mill.
  6. Return to pot and add remaining ingredients.
  7. Bring to a boil, stirring frequently.
  8. Reduce heat to medium or medium low and cook stirring frequently.
  9. You want the mixture to reduce and congeal reaching a stiff sauce consistency. It will become quite molten so watch out for splattering.
  10. When finished, ladle hot butter into hot jars and arrange lids.
  11. Process in a hot water canner by bringing to a boil and keeping at a boil for 10 minutes.
Enjoy! The perfect breakfast toast spread this time of year! I love the addition of syrup.

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