Apple Maple Syrup is the perfect autumn-flavored treat. It has delightful chunks of apples in this maple-flavored syrup. This is a delight on anything that you would eat with syrup but with an added fruity element.
Apple Maple Syrup
This recipe makes approximately 10 half-pints of Apple Maple Syrup.
peel, core, and dice apples
12 cups Apples, peeled, cored, and diced
6 cups Sugar
1 cup Maple Syrup
1 teaspoon Cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Prepare Ingredients and Cook Apple Maple Syrup:
add all Ingredients
Add all ingredients into a large pot. Bring to a boil.
Simmer for 15 minutes.
Canning the Syrup:
Fill the quart jars with Apple Maple Syrup leaving 1/4-inch of headspace.
Make sure to wipe the rim before you add the lid and ring.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. Adjust your processing time if you are above 1000 feet in elevation.
Once your Apple Maple Syrup has completed processing, turn off the heat, remove the lid and allow it to cool for 5 minutes. Then, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
Apple Cinnamon Syrup
Remove the ring and wash off the jar paying particular attention to the threads.
If your jar did not seal, then place it in the refrigerator and use it immediately. Store the sealed jars in a cool dry place to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.