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.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
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
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. 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.
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.
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.
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.
Once opened, store jars in refrigerator and use within two to three weeks.