Easy Maple Apple Jam is full of fall flavors of maple syrup, apples and warm spices like cinnamon and ginger without any unnecessary sugar.
This jam, like most jams, is simple enough to make: put all of the ingredients in the pot and boil until it gels. 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 bath canner if you prefer.
No Sugar Added Maple Apple Jam
- 2 pounds apples peeled, cored and chopped
- 1 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 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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