Apple Maple Syrup

Marie Overton
Oct 11, 2022
2 min read

Updated: May 26

Apple Maple Syrup is the perfect autumn-flavored treat. It has delightful chunks of apples in this maple-flavored syrup. This is a delight on anything that you would eat with syrup but with an added fruit element.

Jars of apple maple syrup with a spoon on a granite countertop. Two red apples beside the jar. Warm, inviting kitchen setting.

This recipe makes approximately 10 half-pints of Apple Maple Syrup.

Ingredients:

A hand operates an apple peeler on a countertop in a kitchen. Peeled apple cores and shavings are visible, with a cutting board nearby.

12 cups Apples, peeled, cored, and diced
6 cups Sugar
1 cup Maple Syrup
1 teaspoon Cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Prepare Ingredients and Cook Apple Maple Syrup:

Chopped apples, sugar, and cinnamon mix in a metal pot, set on a speckled countertop. A hint of blue dishware visible.

Add all ingredients into a large pot. Bring to a boil.

Simmer for 15 minutes.

Canning the Syrup:

Person canning preserves in a kitchen, wearing an apron with "Marie" text. Metal pot and jars on a granite counter. Cozy, homey setting.

Using a jar funnel, fill the half pint jars with Apple Maple Syrup leaving 1/4-inch of headspace.

Make sure to debubble the jar and wipe the rim before you add the lid and ring until fingertip tight.

Process in a boiling water bath canner for 10 minutes if at sea level. Adjust your processing time if you are above 1000 feet in elevation.

A person in a red sweater uses tongs to handle glass jars on a floral cloth in a kitchen, with a pot and faucet in the background.

Once your Apple Maple Syrup has completed processing, turn off the heat, remove the lid and allow it to cool for 5 minutes. Then, space the jars about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.

Jars of apple preserves with a spoon, surrounded by whole red apples on a speckled countertop, create a warm, homemade vibe.

Remove the ring and wash off the jar paying particular attention to the threads.

If your jar did not seal, then place it in the refrigerator and use it immediately. Store the sealed jars in a cool dry place to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at my canning basics videos.