Maple Apple Butter

10 Cups of Apples Pureed 1/2 TBS Pumpkin Pie Spice

2 2/3 C Maple Syrup 1/2 tsp. Ground Cloves

1 TBS Cinnamon 3TBS Fresh Lemon Juice

Instructions:

(To get 10 cups of pureed apples)

Peel and Chop enough apples to fill a large stock pot. Add just enough water to cover the bottom so the apples don’t burn while they cook down. Once soft, (about 15 minutes) turn off heat and run apples through a fine mesh strainer or food mill on the smallest sieve.

Measure 10 cups of pureed apples back into the stock pot and add all the other ingredients. Bring to a bubble and funnel into sterilized canning jars, with 1/2 inch head space. Use a straw or wooden spoon handle to push out all the air bubbles.

Wipe the top of the jars, and make sure lids are new and soaking in hot water to soften the ring and create a good seal. Water bath your jars for 12 minutes. Rest overnight and check your seals. Successful seals are good for 1 year. (Though it will get eaten before then ;) any that haven’t popped should be refrigerated and consumed within 2 weeks.

Tips:

Double check your altitude for time to water bath can.

Refrigerate after opening.

How to use Maple Apple Butter:

Spread on Toast, over cream cheese bagels, on oatmeal. Straight out of the Jar! Make crumb bars, or muffins.