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. 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
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ 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.