Apple Maple Jam is another great way to preserve your autumn harvest. The pairing of apple and maple is classic. This is fabulous on vanilla ice cream with roasted pecans and a small drizzle of caramel.
Apple Maple Jam
This recipe makes approximately 10 half-pints of Apple Maple Jam.
6 lbs Apples, peeled, cored, and chopped
6 cups Sugar
1 cup corn syrup
1 teaspoon Cinnamon
1/2 teaspoon butter (optional)
1/3 teaspoon allspice
1/3 teaspoon nutmeg
1/3 teaspoon maple flavoring
1/4 teaspoon ground cloves
Prepare Ingredients and Cook Apple Maple Jam:
add all ingredients to a pot
Add all ingredients into a large pot. Bring to a boil.
Continue to boil until the temperature reaches 220 degrees Fahrenheit.
Canning the Apple Maple Jam:
Fill the half-pint jars with Apple Maple Jam leaving 1/4-inch of headspace.
Make sure to wipe the rim before you add the lid and ring.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. Adjust your processing time if you are above 1000 feet in elevation.
Once your Apple Maple Jam has completed processing, turn off the heat, remove the lid and allow it to cool for 5 minutes. Then, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
Remove the ring and wash off the jar paying particular attention to the threads.
If your jar did not seal, then place it in the refrigerator and use it immediately. Store the sealed jars in a cool dry place to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.