For ice cream and a happy hubby.
Maple Apple Drizzle
4 quarts (16 cups) chopped apples
6 cups sugar
1 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
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.