Apple Maple Jam

Marie Overton
Jan 24, 2023
2 min read

Updated: Jan 29

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.

This recipe makes approximately 10 half-pints of Apple Maple Jam.

Ingredients:

Person peels apples with a green apple peeler on a kitchen countertop. "Maria" is on their apron. A bowl of red apples is in the background.

6 pounds Apples, peeled, cored, and chopped
6 cups Sugar
1 cup corn syrup
1 teaspoon Cinnamon
1/2 teaspoon butter (optional)
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon maple flavoring
1/4 teaspoon ground cloves

Prepare Ingredients and Cook Apple Maple Jam:

Butter, sugar, and cinnamon in a pot being mixed with a spatula on a granite countertop.

Add all ingredients into a large pot. Bring to a boil.

Continue to boil until the temperature reaches 220 degrees Fahrenheit. (Reduce 2 degrees for every 1000 feet above sea level.)

Canning the Apple Maple Jam:

Person in red shirt and apron labeled "Marie" ladles cooked apples into jars on a granite countertop. Kitchen setting in background.

Using a jar funnel, 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 lids and rings. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Place the lid on top of the jar and add the ring. Tighten the rings 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.

Chalkboard sign with "Water Bath" instructions for various altitudes. Jars with gold lids sit nearby. Rustic and informative display.

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.

Person in red shirt and apron using jar lifter to handle sealed jars in a kitchen. Background: appliances, jars, cozy atmosphere.

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.

Jars of preserves with patterned lids, an apple, pine cone, and checkered cloth on burlap. Jar with spoon and visible checkered pattern.

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 my canning basics videos.