Ingredients:
- 12 cups Granny Smith apples, peeled and chopped
- 4 cups sugar
- 2 cups packed brown sugar
- 1 cup maple syrup
- 1 tsp. ground cinnamon
- 1 tsp. apple pie spice
- 2 cups finely chopped walnuts, toasted
Directions:
- In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, for 20 to 30 minutes or until apples are tender and mixture is slightly thickened.
- Stir in walnuts. Return to a boil; cook and stir 5 minutes longer.
- Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.
- Remove jars and cool.
