10cupsapples and pears(cut into wedges, core removed)
1cupreal maple syrup(not maple-flavored syrup)
½cupwater
2tablespoonslemon juice
1teaspoonground cinnamon
½teaspoonground cloves
½teaspoonground allspice
½teaspoonground nutmeg
Instructions
Combine all ingredients in the pressure cooker. Seal and cook at high pressure for 40 minutes.
Do a quick release of the pressure and remove lid. Use an immersion blender (or pour the mixture into a blender or food processor) and puree until completely smooth.
If mixture is too thin, turn pressure cooker to sauté (low heat for stove top cooker) and simmer until thicker.
Can in sterilized jars in a water bath canner for 15 minutes for ½ pints and pints, 20 minutes for quarts. For full canning instructions visit Ball Canning website)