Ingredients
- 2.5 kg tart apples, peeled and quartered
- 240 ml Québec maple syrup
- 180 ml apple cider
- 30 ml lemon juice
- 2 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp salt
Method
- Combine apples, cider, lemon juice, cinnamon, cloves, and salt in a heavy pot; cover and cook until soft.
- Purée the apples, stir in the maple syrup, and spread the mixture in a roasting pan.
- Bake uncovered at 135 °C, stirring occasionally, until very thick and dark, about 3 hours.
- Fill hot sterilized jars, seal, and process in boiling water for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 500 g white sugar
Conversion used: Replace the sugar with 240 ml maple syrup and reduce the cider by about 60 ml; bake at 135 °C instead of 150 °C, or 15 °C below the classic oven temperature.
Why Quebec maple syrup: Maple reinforces the baked-apple and spice notes traditionally associated with apple butter. Its mineral, toasted character gives the preserve depth while using less refined sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →