I revamped my maple apple butter recipe entirely this year and it is Good. A big part of the difference is I was using eating apples, because that’s what I had this time instead of super sour cooking apples, and it takes much less maple and sugar to overcome the sourness with sweet apples. I did use about five tart apples in this, too, and would recommend that, my own self. So:
Miz Kit’s Maple & Brown Sugar Apple Butter
15-20 prepared (peeled, cored, sliced) apples
1.5 c apple juice
8 oz maple syrup
1/2 c brown sugar
1 tsp salt
1/2 tsp cinnamon
Put apples and apple juice into a large pot, cover, and boil until the apples are soft (about 30 minutes), stirring occasionally. Puree the mix in a blender/food processor/whatever until smooth. Turn into a deep, flat enamal-lined pan & put into a pre-heated oven at 325°F (150°C, 130°C fan assisted) and roast, stirring very occasionally, for 1-2 hours, until the puree has reduced by half.
Remove from oven. Stir in syrup, sugar and salt. Return to oven for 1.5 to 2 hours, stirring slightly more frequently. Add cinnamon just before jarring; mix well, and jar as you usually would.
This is, frankly, a much better recipe than the old one. You can, of course, still use very sour apples, but taste the mix as it reduces to see if it’s sweet enough, and if not, add more brown sugar.