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1
Prepare a boiling water bath, 2 half-pint jars and 1 quarter pint jar according to the processing directions found at the Ball Website (http://www.freshpreserving.com/waterbath-canning.html)
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2
Wash, core and quarter the apples. Place the apples and 2 TBL water in a medium saucepan. Set the pan over medium-low heat and simmer for 10 - 15 minutes, until the fruit is tender.
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3
Scrape the softened apples into the carafe of a blender and puree until the skis disappear and the flesh is smooth. Return the puree to the saucepan and place over low heat.
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4
Cook, stirring regularly, for 20 to 30 minutes, until the apple puree has thickened and sits up tall in the bowl of a spoon. You will know if it is not done if the puree is runny and flattens out in the spoon.
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5
Add the maple syrup, spices and lemon juice. Taste and adjust the sweet and tart levels.
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6
Remove the butter from the heat and funnel into the prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.
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7
*Note - it is very important to follow the recipe as it is stated. Botulism can be deadly and can occur if the recipe and the instructions are not followed exactly. Please take a few minutes to read the link I am sharing here and on the website - http://www.freshpreserving.com/waterbath-canning.html
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8
**If you don't want to preserve this apple butter - you can store it in the refrigerator for a couple of weeks.
