Apple butter with maple syrup

Name: Apple butter with maple syrup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 1 ½ cups (375 ml)
Cuisine: Québécoise
Ingredients: 6 medium McIntosh apples (about 2 lb/900 g), cored and roughly chopped; ¼ tsp (1 ml) kosher salt; 2 tbsp (30 ml) lemon juice; 1 ½ tsp (7 ml) ground cinnamon; ¼ tsp (1 ml) ground cloves; ⅓ cup (80 ml) pure maple syrup

Preparation 15 min
Cooking 1 h 30 min
Servings 1 ½ cups (375 ml)
Freezing Absolutely

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Apple butter

6 medium McIntosh apples (about 2 lb/900 g), cored and roughly chopped
¼ tsp (1 ml) kosher salt
2 tbsp (30 ml) lemon juice
1 ½ tsp (7 ml) ground cinnamon
¼ tsp (1 ml) ground cloves
⅓ cup (80 ml) pure maple syrup

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Preparation

Combine all ingredients in a medium saucepan. Cover and cook over low heat for 1 hour to 1 h 30, stirring regularly so nothing sticks to the bottom. The apples should be completely broken down, the mixture well darkened, and the liquid reduced dry at the bottom of the pan.
Remove from heat, take off the lid and let cool for at least 15 minutes.
Transfer the mixture into a tall, narrow measuring cup, then blend with an immersion blender for 3 to 4 minutes. Don’t rush it: the longer it blends, the thicker and creamier it becomes, and the skins will completely disappear.
Serve warm, or let cool completely and store in an airtight container in the refrigerator. Once cold, the apple butter firms up and takes on a texture between jam and butter.