Email to Cat      

Maple-Apple Butter

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"Fruit butters are a time-tested way to preserve fruits harvested in autumn by cooking them down with cider, juice and sugar until they're thick and spreadable. I especially love the addition of real maple syrup. And so will your friends — jars of home-canned fruit butters make wonderful gifts."

List of Ingredients

â—¦ 6 pounds tart apples
â—¦ 6 cups apple cider
â—¦ 3 cups granulated sugar
â—¦ 1 cinnamon stick
â—¦ 2 whole cloves
â—¦ 1 cup maple syrup


Recipe

Core and quarter the apples, leaving the skins on, and place in a large copper kettle or heavy saucepan. Add the cider and sugar and bring to a boil; simmer until the apples are soft, about 30 minutes.

Strain the juices into a bowl and then grind the apples through a food mill, discarding the pieces of skin. Return to the kettle along with the reserved juices. Add in the cinnamon stick, cloves, and maple syrup and bring to a simmer over medium heat. Boil gently, stirring constantly, until the mixture is thick and bubbling and has reduced to 8 cups, about 2 hours. Remove the cinnamon stick and cloves.

Divide the mixture between four sterilized pint-size canning jars, filling each to the top. Seal the jars according to the canning directions and place in a large kettle of hot water. Bring the water to a full boil and cook for exactly 10 minutes from the time the water begins to boil. Transfer the jars to a wire rack and cool. When dry, affix the jars with labels and store in a dark dry place.

Makes 4 pints