in category Jam, Jelly & Preserves Recipes
3 quarts finely chopped apples (about 6 pounds)
6 cup sugar
1 cup maple syrup
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As the mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield: about 8 half pints.
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