Homemade spiced apple butter with maple syrup is such a wonderful way to preserve apples! It's delicious on sourdough toast or to incorporate in your other favorite fall baked goods. This apple butter is an easy, super flavorful canning recipe to make in the fall when fresh apples are plentiful.
In a stainless steel saucepan combine apples, apple cider, and fresh ginger. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes.
Use an immersion blender, regular blender, or food processor to puree until smooth. You may have to work in batches (not if you use an immersion blender). Do not liquefy.
Return the apple puree to the saucepan if you used a regular blender or food processor, and stir in the maple syrup, spices, and salt.
Bring the mixture back to a boil over medium heat, stirring often. Reduce heat to low, and cook until mixture thickens, about 30-60 more minutes.
To can the apple butter, fill hot jars with hot apple butter, leaving 1/4 inch headspace, and process in a water bath canner for 10 minutes. Turn off the heat, remove the canner lid, and wait 5 minutes before removing the jars.