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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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  1. 6-18
    1:27
    am

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

    • 6-18
      5:52
      am

      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

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

    • 6-18
      7:17
      am

      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

    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

    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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