Apple Maple Jam
I am not done with apple recipes yet! I still have several to come. I am pretty excited. We picked 140 plus pounds this year, so I have been canning like crazy. I canned 31 quarts of applesauce, which left me with two large bags of apples remaining. I like to keep some for eating of course, then the rest I like to bake and make jam with. Apple jelly recipe to come, then of course this delicious apple maple jam. It’s really quite simple, and well worth the time.
Maple syrup is always an excellent choice for an additional sweetener. At least I think so. This jam is riddled with small apple pieces, deep maple syrup flavor and a hint of cinnamon. This is an excellent fall jam to enjoy through the winter months when the apples are long gone, and the colorful leaves are buried under a foot of snow.
Apple Maple Jam
Yield: about 8 half-pints
3 quarts apples (about 6 lbs.), cored and finely diced
6 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup grade A maple syrup
Have a boiling water canner ready with 8 sterilized half-pint jars and lids. Place a small plate in the freezer.
In a large, heavy-bottomed pot, stir together all the ingredients over medium heat. Bring to a boil, stirring occasionally. Boil until the mixture reaches the gelling point, 30-45 minutes. To check whether the jam is ready, place a small spoonful on the plate in the freezer. Let cool for a minute, then run your finger through the jam. If the jam immediately comes back together, then it is not ready. Place the plate back in the freezer and continue to cook the jam, checking every 10 minutes or so. If the streak holds its place through the jam, then it is ready.
Skim any foam that has formed on the top of the jam and then remove the jam from the heat and ladle into the hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, adjust the two-piece tops and place in the boiling water canner. Process for 10 minutes. Remove from the water and place on a folded dish towel on the counter. Let cool for 24 hours before checking seal, labeling and storing.
Place any unsealed jars in the refrigerator for several months.
Source: Ball Canning Guide