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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 BWBIngredients
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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1:27
am
Should that be 1 teaspoon of butter instead of 1 teaspoon of sugar?
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.
7:11
am
Do you have to use real Maple Syrup or can you use the cheap stuff?
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.
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.
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!