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
- 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.
- 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.
- 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.
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