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Apple-Maple Jam

Submitted by: suzanne-mcminn on June 18, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Apple-Maple Jam

A deliciously spicy jam with maple flavor and chunks of apple–tastes like apple pie! (From the BBB.)

Difficulty: Easy

Servings: 8 half-pints

Prep Time: about an hour or so   Cook Time: 10 minutes BWB  

Ingredients

3 quarts chopped, peeled, cored apples (about 6 pounds)

6 cups sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 cup maple syrup

Directions

Combine all ingredients in a large pot. Bring slowly to a boil. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Ladle hot jam in hot jars, leaving 1/4-inch headspace. BWB 10 minutes.

Note: If you want to add 1 package powdered pectin, combine the apples and the pectin in the pot first; bring to a boil. Then add the remaining ingredients and continue with the recipe.

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving

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Reviews

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  1. 6-18
    1:27
    am
    Avatar of Miss Judy

    Should that be 1 teaspoon of butter instead of 1 teaspoon of sugar?

    • 6-18
      5:52
      am
      Avatar of Suzanne McMinn

      It’s a teaspoon of cinnamon! Sorry about that! I fixed it now.

      Though, you can add a bit of butter to prevent foaming. I always do.

  2. 6-18
    7:11
    am
    Avatar of marymac

    Do you have to use real Maple Syrup or can you use the cheap stuff?

    • 6-18
      7:17
      am
      Avatar of Suzanne McMinn

      marymac, I used real maple syrup. I’m sure it would be fine with any syrup, though, even corn syrup for that matter! It’s about adding the flavor, so if you have a syrup you like, then that would be fine.

  3. 6-18
    7:40
    am
    Avatar of Dede ~ wvhomecanner

    I think you could sub 1 cup simple syrup or corn syrup and some maple extract. Keeping the liquid volume the same is the important thing.

  4. 7-11
    7:31
    pm
    Avatar of kimcdrake

    hi suzanne,
    cooked and cooked and still couldn’t get it to the gel point. didn’t use pectin. canned it anyway. super! it tasted great and does in fact look like jam. i’m a sugar hound and i thought it was sweet but i didn’t let that stop me from learning to apply just the right amount to my english muffins and pancakes. thanks for sharing!

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