Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 quarts | Finely chopped apples (about 6 pounds) |
| 6 cups | Sugar |
| 1 cup | Maple syrup |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Allspice |
| ½ teaspoon | Nutmeg |
| ¼ teaspoon | Cloves |
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