Apple Maple Drizzle

My family & I harvested 70 pounds of apples on Sunday. That’s right; SEVENTY POUNDS! After two days in the kitchen, I feel like I could peel, core and chop in my sleep. So far I’ve processed over half the haul, making not only Apple Butter and Applesauce but today’s recipe: Apple Maple Drizzle.

If you would like to lick the screen, I do not blame you. This is truly one of the most delicious things ever to come out of my kitchen. Imagine a crustless maple-infused apple pie spooned over your ice cream, yogurt, cake, crepes, pancakes, waffles and/or french toast. How about a tender pork chop or juicy grilled chicken breast dressed up with a little dazzle of drizzle? Oh my.

You might remember a post from last year, entitled Maple Apple Drizzle? No? Well, last September while visiting Vermont for our anniversary weekend, we purchased a small jar of heaven, a concoction of apples and spices and maple called Maple Apple Drizzle. I have thought about that jar of drizzle many times since it was finished, and with this year’s APPLE SURPLUS, decided to try my hand at something similar. I found a recipe in an old Ball Blue Book which I adapted slightly to get rid of more apples increase the number of apples. Technically this drizzle should have been jam, but darned if I could get the stuff to gel! I boiled and boiled, and in the end tried adding pectin, but nope. Oh well. The way this stuff tastes, no one in their right mind will care. It is heavenly.

Yields 10- 8-oz. jars.

SODIUM CONTENT: 4 mg per jar; scant trace per serving

INGREDIENTS:

4 quarts (16 c.) chopped apples (peeled and cored)
6 c. sugar
1 c. pure maple syrup
1 t. ground cinnamon
1/2 t. ground allspice
1/2 t. ground nutmeg
1/4 t. ground cloves

DIRECTIONS:

Combine all ingredients in a large stockpot over medium-low. Slowly bring to a boil.

Once mixture begins to boil, raise heat and cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking.

Remove from heat. Ladle hot jelly into prepared hot jars, leaving 1/4″ head space. Adjust 2 piece caps and screw tightly. Process for 10 minutes in a hot water bath. Remove from water and set aside to stand for 24 hours. Check seals. Any that haven’t popped down, discard.

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This entry was posted in gift giving, Jams Jellies and Preserves, Sauces, Treats, Vegan or Vegan Adaptable, Vegetarian and tagged , , , . Bookmark the permalink.

11 Responses to Apple Maple Drizzle

  1. I am literally drooling on myself.
    Maybe I can try distract myself by trying to imagine 70 lbs. of apples… WOW!

  2. Denise says:

    Oh my, this looks like apple/maple heaven! I really want to try some but it don’t can so I will have to cut this down to size and make just enough for now. We get to go pick up apples as a part of our CSA next month, I will make some then! Thanks for sharing this!

  3. ping says:

    This is definitely screen-lickable! Yum! I think I’d pass out if I had to deal with 70 lbs of apples. But this is so worth it!

  4. Christy says:

    Inky, 70 pounds is A LOT OF APPLES. I didn’t have the stomach to deal w/ them yesterday, so need to process the rest today & tomorrow. It’s worth it, but not something to take on if you’re arthritic. Not that you are! But you catch my drift..

    Hey, thanks Denise! If you’re interested in a smaller, equally tasty recipe try this one:

    http://thedailydish.us/dessert/maple-apple-drizzle/

    It’s a little different but the taste is very similar and it’s much more manageable size-wise. Good luck!

    Ping, you & me both! hahhah

  5. dianne says:

    I made this today and it is delicious…apple pie in a jar!!!! Christy you mentioned you had trouble getting it to thicken, mine actually thickened up a lot. Thanks for the great recipe. Time to pick more apples! : )

  6. i would like to proffer a suggestion for things to make (and send your friends) that are made with apples. these are my favorite BY FAR: http://www.notmartha.org/tomake/piesbakedintinyjars/

    please make me tiny apple pies in mason jars. i await the photos. xo

  7. Christy says:

    WONDERFUL, Dianne!!! I am actually tempted to make more. I must be a glutton (or just a glutton for punishment?)

    Nat, that woman has more talent than you & I combined! Cutest lil pies EVERRR. XO

  8. Glurg glurg glurg. Just died choking on my own drool.

  9. Christy says:

    Yes but now you’ve got me thinking about apple crumb something. Which I will surely be thinking of ALL DAY LONG – until I finally succumb and bake an apple crumb something. Blast you!

  10. Elizabeth Page says:

    I used this same recipe from the Ball Blue Book. I also had difficulty getting it to set. I started searching, hoping to find a more accurate measure of the apples for the recipe. My search led me to you. I see you used roughly the same as I did. When mine didn’t set, i dumped it all back in the pot, added a couple more cups of sugar, and had much better luck. One of my first 2 batches i even added pectin the first time around and still didn’t set well. Again, i dumped it back in the pot with more sugar and again it set well. I remember reading that reducing sugar in a jam recipe could cause this, which is why i tried it, But i think it also has a lot to do with the amount of natural pectin in the apples you are using. Like you, I figured it would be great over ice cream, pancakes, or french toast, whether it set it or not. I also tried adding chopped walnuts to some of it. That turned out great!
    Happy Jamming!
    Liz

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