Homemade Apple Maple Jam
Delicious combination of apples and maple syrup make up this apple maple jam. This would be great to serve at breakfast, but there are so many ways you can use this. Top your ice cream, add in puff pastry desserts, add into muffins or serve on toast and pancakes.
When we make this again, we will definitely cut our apple piece smaller, so that it is easier to spread.
Are Apple Jam and Applesauce the Same Thing?
Apple jam contains pieces of apple. Applesauce (unless chunky) is smooth. Apple Jam also contains spices, while applesauce may only have cinnamon.
Can you Substitute Maple Syrup for Store Syrup?
Using artificial maple flavor, will not give the same flavors and sugars in this recipe. We do not recommend using a substitution syrup.
How Small Do You Cut The Apples?
After washing and peeling the apples, you will want to cut them into small dime size pieces. These were a little larger than ideal for canning in small jelly jars.
What is the Secret To Making Jam Without Pectin?
We cooked this maple apple jam on a medium high heat. You have to give the hot jam time to reach a gel point. This is at 105F. Once you bring to a boil, the syrup should start to thicken. The thickening will allow the jam to thicken naturally when it cools and not require pectin
Why Do You Water Bath the Jars?
The hot jars of apple maple jam are placed into the water bath canner to help the jars seal. This also give the opportunity for the jam to reach to high temperature and process further, if they did not process enough before.
Once done you let the jars sit for 5 minutes and then remove jars and place on a towel and cover. This allows the temp to reduce heat slowly and protect from cold tables/counters and drafts.
How Do You Use Maple Apple Jam?
This recipe could be used to make a delicious apple pie. Serve over your pancakes or on toast. Make apple turnovers and other apple pastries. Serve on top of your oatmeal, on ice cream or in your favorite apple muffin recipe.
Apple Maple Jam
- 3 quarts chopped peeled & cored apples
- 6 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon all spice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup maple syrup
- Heat up water in water bath canner.
- Wash, peel & core the apples.
- Cut the apples into smaller bite size pieces.
- Add the rest of the ingredients and mix.
- Place the Dutch oven on the stove and cook until it boils on medium-high heat. You will want the sugar to dissolve.
- Bring the mixture to a rolling boil (that you cannot stir down).
- Boil rapidly to gelling point 220℉ to keep jam from sticking.
- The mixture should be thicker.
- Turn off heat and ladle jam into hot jars. If there is foam on top, skim off before putting into jars.
- Wipe down rim of jars with clean towel.
- Place band and lid on the jar, hand sealing.
- Put the hot jar into the hot water bath.
- Process the jars for 10 minutes once boil started.
- Remove from water and place jar onto a towel.
- Cover with towel and allow to cool slowly.
- Date and label the jars.