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Maple Apple Jam Recipe – Tastes Like Fall in a Jar

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Maple apple jam combines the smoky sweetness of dark maple syrup, a hint of cinnamon and tart apples. It's great on biscuits or cornbread, stirred into yogurt or as an ice cream topping. You can also use it as a filling for cookies or tarts.

Maple Apple Jam Recipe - Tastes Like Fall in a Jar

Maple syrup is harvested in early spring, but with the touch of wood smoke that lingers in the syrup from cooking, it's always felt like an “autumn” food to me. With the warmth of cinnamon and richness of the apple harvest, this jam tastes like fall in a jar.

The Best Apples for Apple Jam

As with apple preserves, you want a variety that holds it's shape. Some good apple varieties include:

  • Braeburn
  • Fuji
  • Gala
  • Granny Smith
  • Honeycrisp
  • Jonagold
  • Ida Red
  • Pink Lady
  • Winesap

One pound of apples equals about 3 medium apples, so you'll need around 6 for this apple jam recipe.

Maple Apple Jam Recipe

Be careful not to overcook your apples, or you'll end up with apple sauce or apple butter.

This recipe is adapted from Preserving with Pomona's Pectin, a great resource for fruit spreads with less sugar.

Ingredients

  • 2 pounds of apples
  • 2 cups water
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup lemon juice
  • 4 teaspoons calcium water
  • 1/2 cup maple syrup
  • 3 teaspoons Pomona's pectin powder

Directions

Prepare your jars, lids, and rings. Fill water bath canner with water and heat it. Sterilize your jars.

Peel and core apples and dice into small chunks. Combine chopped apples in a large heavy bottomed pot with 2 cups water.

diced apples in pot

Bring to a boil over high heat, reduce heat and simmer, covered, for 3 to 5 minutes, stirring occasionally. Cook until apples are softened slightly but still retain their shape.

Add lemon juice, cinnamon, and calcium water to apples. Mix to combine.

In a medium bowl, combine maple syrup and pectin powder. Mix thoroughly and set aside.

half cup of real maple syrup

Bring apple mixture to a boil over medium high heat. Add maple syrup-pectin mixture, stirring constantly, until sugar is completely dissolved. Bring apple jam to a rolling boil for one minute. Remove from heat.

apple jam in pot, ready to put in jars

Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Remove air bubbles and wipe rims with a damp cloth. Put on lid and screw bands, tighten to finger tight.

jars in canner

Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.

Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 – 24 hours.

Check seals. Remove rings, date, label and store your maple apple jam in a cool, dry location. Best if used within 18 months.

Note: If you don't want to can your apple jam, store it in the refrigerator and use within 2-3 weeks. It's fine to cut the recipe in half and make a small batch.

What is calcium water?

Calcium water is made from water and the calcium powder included in every box of Pomona's Universal pectin. (Get Pomona's Pectin here.)

See the pectin package insert or the Maple Pear Jelly recipe for more detailed instructions on making calcium water.

One box of Pomona's pectin makes several batches of jam or jelly. You can also use it to make jello. It gels with low or no sugar, or artificial sweeteners.

Be Sure to Check for Real Maple Syrup

The store shelves are filled with imitation maple syrup, but the flavor is better when you use the real deal. Look for “100% pure maple syrup”.

See “Maple Syrup – 6 Things You Need to Know” for more on maple-y goodness. We prefer the darker types with stronger maple flavor.

Ceylon Cinnamon versus Cassia Cinnamon

Like maple syrup, not all cinnamon is created equal. Ceylon cinnamon (Cinnamomum verum) has a sweeter, more delicate flavor.

Cassia cinnamon (Cinnamomum cassia) is also known as Saigon and Korintje cinnamon. This cinnamon tastes more like cinnamon red hots – it's also less expensive than Ceylon cinnamon.

I much prefer Ceylon cinnamon, and feel the extra cost is worth it since we use it in modest amounts.

Also, cassia cinnamon has much higher levels of coumarin. If you are on blood thinners or need to get surgery, don't consume large amounts of cassia.

Altitude Adjustments for Canning Maple Apple Jam

If your altitude is higher than 1000 feet above sea level, adjust boiling water processing time as listed below.

Altitude Feet                     Increase Processing Time

  • 1,001-  3,000                           5 minutes
  • 3,001-  6,000                         10 minutes
  • 6,001-  8,000                         15 minutes
  • 8,001-10,000                         20 minutes

Adapted from Fresh Preserving – High Altitude Canning Adjustments.

spoonful of maple apple jam

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Maple Apple Jam

Maple apple jam combines the smoky sweetness of dark maple syrup, a hint of cinnamon and tart apples. It's great as a spread or a fruit filling.

  • Author: Laurie Neverman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 cups 1x
  • Category: Jam

Ingredients

Scale
  • 2 pounds of apples
  • 2 cups water
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup lemon juice
  • 4 teaspoons calcium water
  • 1/2 cup maple syrup
  • 3 teaspoons Pomona's pectin powder

Instructions

  1. Prepare your jars, lids, and rings. Fill water bath canner with water and heat it. Sterilize your jars.
  2. Peel and core apples and dice into small chunks. Combine chopped apples in a large heavy bottomed pot with 2 cups water. Bring to a boil over high heat, reduce heat and simmer, covered, for 3 to 5 minutes, stirring occasionally. Cook until apples are softened slightly but still retain their shape.
  3. Add lemon juice, cinnamon, and calcium water to apples. Mix to combine.
  4. In a medium bowl, combine maple syrup and pectin powder. Mix thoroughly and set aside.
  5. Bring apple mixture to a boil over medium high heat. Add maple syrup-pectin mixture, stirring constantly, until sugar is completely dissolved. Bring apple jam to a rolling boil for one minute. Remove from heat.
  6. Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Remove air bubbles and wipe rims with a damp cloth. Put on lid and screw bands, tighten to finger tight.
  7. Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.
  8. Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 – 24 hours.
  9. Check seals. Remove rings, date, label and store your maple apple jam in a cool, dry location. Best if used within 18 months.

Notes

Once opened, store jars in refrigerator and use within two to three weeks.

Keywords: apples, jam, maple, preserves, canning

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