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| MAPLE APPLE JAM | |
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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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recipe reviews #145889
Peggy (North Carolina) says:
I have made this for 2 years and it is the only apple jam recipe that you will ever want to make! I chop my apple into 3/4" pieces. The possibilities on ways to use this is unlimited. One quick way is to take crescent rolls and leave them is squares and press the seam together. Put apple jam and top with another square and seal the edges. Bake until golden brown. Yum yum
#145892
Peggy (North Carolina) says:
This recipe is awesome. It is the only apple jam recipe you ever want to use period! So many unlimited ways to use this but it is wonderful right out of jar. I make apple hand pies using crescent rolls and drizzle with a lemon glaze. Yum yum
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