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Apple and Maple Preserves

Source of Recipe


Adapted from "The Jamlady Cookbook"






List of Ingredients



• 12 cups peeled, cored and chopped tart apples (about 6 lbs.)
  
• 6 cups granulated sugar
  
• 1 cup pure maple syrup
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground allspice
  
• 1/2 tsp ground nutmeg (optional)
  
• 1/4 tsp ground cloves
  
• Juice of 1 lemon (optional)
  






Instructions



1. In a deep, 6-quart saucepan, add apples, sugar, maple syrup, cinnamon, allspice, nutmeg (if using) and ground cloves. If apples are not tart, add the juice of the lemon. Bring to a boil over medium-high heat, then simmer, uncovered, for about 1 hour or until thickened. Stir more frequently as it gets thicker.
   
   
2. To test for doneness, use the cold saucer test: Remove the pan from the heat and place a spoonful of hot preserves on a chilled plate. Place in the freezer for 1 minute; draw a finger through the preserves. If preserves do not flow back and fill the path, it is thick enough. Meanwhile, wash 8 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
   
   
3. Ladle hot preserves into one hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
   
   Makes about 8 half-pints.