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16 c. peeled, chopped apples
1 1/2 c. pure maple syrup
2 c. apple cider
1 tsp. cinnamon
1 tbsp. lemon juice

Combine all ingredients in a large kettle. Bring to a boil. Continue to boil until mixture thickens, about 10 minutes. The jam is ready when it beings to hold shape when dropped into a cold plate. Remove from heat and skin off foam.

Ladle into hot, sterilized half-pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes. Cool undisturbed for 12 hours. Makes about 12 half pints.

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 Rating: 5 / 5 - Reviews: 2
Nov 2, 2:55 PM
Peggy (North Carolina) says:
Nov 2, 3:10 PM
Peggy (North Carolina) says:

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