Jams and Jellies

Apple Maple Butter

With a kiss of maple sweetness, this apple butter tastes delightful on morning waffles, or wrapped inside a crispy pastry. This apple butter works best with red apples and dark maple syrup.


  • 4.5 lb (2 kg) apples, about 12
  • 1 cup (250 ml) apple cider
  • 2 cinnamon sticks
  • 1 pkg (49 g) BERNARDIN® No Sugar Needed Fruit Pectin
  • 1 1/2 cups (375 ml) maple syrup
  • 3/4 tsp (4 ml) maple extract


  • Place 7 clean 250 or 236 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Wash, quarter and remove both stem and blossom ends from apples. Cut quarters in half. Combine apples, apple cider and cinnamon sticks in large, deep stainless steel sauce pan. Boil gently, covered, until apples are soft, about 25 minutes. Remove cinnamon sticks. Crush apples with potato masher. Put mixture through sieve or strainer to remove skins and seeds. Measure 6 cups (1500 ml) of applesauce; set aside.
  • Measure maple syrup; set aside.
  • Put applesauce in a large, deep stainless steel saucepan. Gradually whisk in No Sugar Needed Fruit Pectin until dissolved. Bring mixture to a boil, stirring constantly. Stir maple syrup into boiling fruit mixture. Return to boil. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in maple extract.
  • Quickly ladle butter into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more fruit butter. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining fruit butter.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.