Yield: 6 servings
|3 quarts||Finely chopped apples (about 6 pounds)|
|1 cup||Maple syrup|
Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving ¼ inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half pints.
From: Ball Blue Book Shared By: Pat Stockett