No Sugar Added Maple Apple Jam Bursts with Fall Flavors

This easy jam skips the sugar and uses maple syrup with fresh apples for a delicious jam without the guilt.

This jam, like most jams, is simple enough to make: put all of the ingredients in the pot and boil until it gels.

The maple syrup in place of the sugar results in a slightly different texture, and amazing amount of extra flavor. Be sure to use REAL maple syrup, no just maple flavored syrup for best results.

Best Apples for Maple Apple Jam

The best: whatever apples you have on hand.

Other choices: whatever apples you like best. You can choice a sweeter apple like Gold Delicious or Honey Gold or go for something a little tart like Pippins.

For best results chose a few different kinds of apples for a greater depth of flavor.

Testing Maple Apple Jam for Gel Point

I use frozen spoons to test for the gel point.

• Stick two or three spoons in the freezer for a few hours before making.
• As the jam begins to thicken, pour a little of the jam onto the frozen spoon to quickly cool it.
• Slowly pour the cooled jam back into the pot. If the jam pours off in a sheet, as opposed to dripping off in globs, it is done.
• Keep cooking and testing until done.

This is a small batch recipe, enough for a few pints that I just keep in the fridge. You can make more and seal the jars in a boiling water canner if you prefer.

Recipe

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Ingredients

 

• 2 pounds apples (peeled, cored and chopped)
• 1 cup maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• ¼ teaspoon cloves

Instructions

 

• Freeze two metal tablespoons
• Combine ingredients in a large non-reactive pot and bring to a boil.
• Boil until mixture thickens and gels.
• To test for gel point: As the jam begins to thicken, pour a little of the liquid onto the frozen spoon to quickly cool it. Pour the cooled jam back into the pot. If the jam pours off the spoon in a sheet, as opposed to dripping off in globs, it is done. Keep cooking and testing as needed.
• Store in refrigerator or seal in mason jars in a waterbath canner.

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