Apple Butter and apple maple jam

You've made it through the canning blitz week! There were dilly beans and applesauce and piccalilli. And now there are more apples!

What's a gal to do with a bushel of apples besides make applesauce? Resort to other means and methods of course (err... recipes!). After making two batches of applesauce I set off to make something else with the rest of my apples. I did quite a bit of back and forth through some recipe books and I decided to make apple butter and an apple-maple jam. I made two batches of apple butter because it was pretty simple even if it was time consuming. It became an all day affair, really. The apple-maple jam was a bit more advanced because I had to get it to a gelling point which was not only time consuming but required a bit of judgment.

I think I preferred making the apple butter because I figured out I could let it simmer in a crockpot all day - I would make the apple puree in the morning, let it simmer in the crockpot until after dinner, and then can it before bed. Like I said, all day affair!

Apple butter from the Ball Blue Book Guide to Preserving (2012)
yield 3 pints
Ingredients
4 pounds apples (about 16 medium)
4 cups sugar
2 tsp cinnamon I substituted an apple pie spice blend for the cinnamon and cloves
1/4 tsp cloves
Directions
   To prepare pulp: Wash apples. Core, peel and quarter apples. Combine apples and 2 cups water in a large saucepot. Simmer until apples are soft. Puree using a food processor or food mill, being careful not to liquefy. Measure 2 quarts apple pulp.
   To make butter: Combine apple pulp, sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in boiling water canner.
   Note: If butter becomes too thick, add water or apple juice for desired consistency.

Two for one day! Here's the apple-maple jam recipe too.

Apple maple jam from the Ball Blue Book Guide to Preserving (2012)
yield about 8 half pints
Ingredients
3 quarts chopped, peeled, cored apples (about 6 pounds)
6 cups sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 cup maple syrup

Directions
   Combine all ingredients in a large saucepot. Bring slowly to a boil. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.

And with that the canning blitz week concludes.