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Canning Made Easy: Maple Apple Butter

When you just have a few apples the kids won’t eat, bruised peaches, or too many tomatoes, canning your food for later, is much easier than you imagined, even if you only have a few!  We made Peach BBQ sauce, salsa, and this amazing homemade maple apple butter this weekend to save our produce, and we didn’t need a whole bushel of produce to do it.
Prep Time25 mins
Cook Time1 hr
Course: Side Dish
Cuisine: American
Keyword: apples, canning, maple apple butter
Servings: 6 servings


  • 2 pounds apples 5-6 apples (910 g)
  • 1/3 cup grade b maple syrup 80 ml
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • juice of 1/2 lemon


  • Prepare a boiling water bath, 2 half pint/ 250 ml jars and 1 quarter pint/ 125 ml jar.  Place 3 lids in a small sauce pan of water and bring to a gentle simmer.
  • Wash, core, and quarter the apples. Place the apples and 2 tablespoons of water in a medium saucepan. Set the pan over medium-low heat and simmer for 10-15 minutes, until the fruit is quite tender.
  • Scrape the softened apples into the carafe of a blender and puree until the skins disappear and the flesh is quite smooth. Return the puree to the saucepan and place over low heat.
  • Cook, stirring regularly for 20-30 minutes, until the apple puree has thickened a great deal and sits up tall in the bowl of a spoon.  If it's not done, it will run to the edges of the spoon and will be no higher than the rim.
  • Add the maple syrup, spices, and lemon juice. Taste and adjust the sweet and tart levels.
  • Remove the butter from the heat and funnel into the prepared jars, leaving 1/2 inch/ 12 mm of head space. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.


Recipe reprinted with permission from Preserving by the Pint© 2014 by Marisa McClellan, Running Press, a member of the Perseus Book Group.