Ingredients
- 1.5 kg tart apples, peeled, cored, and diced
- 350 ml Quebec maple syrup
- 350 ml cider vinegar
- 250 g diced onions
- 150 g raisins
- 30 g grated fresh ginger
- 2 tsp mustard seeds
- 1 tsp ground allspice
- 1 tsp salt
Method
- Combine all ingredients in a heavy preserving pan and bring slowly to a simmer.
- Cook uncovered for 75–90 minutes, stirring regularly, until thick and glossy.
- Discard any whole spices if desired and adjust the seasoning while hot.
- Ladle into sterilized hot jars, leaving 5 mm headspace; process in boiling water for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 500 g brown sugar
Conversion used: Replace 500 g brown sugar with 350 ml maple syrup; reduce the traditional vinegar by 100 ml to compensate for syrup moisture while retaining safe acidity.
Why Quebec maple syrup: Maple deepens the apple, raisin, and spice flavors with a restrained caramel note. Cider vinegar keeps the condiment bright and shelf-stable while the syrup supplies a local sweetness.
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 →