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    Home » Our latest posts » Condiments

    No Sugar Added Maple Apple Jam Bursts with Fall Flavors

    September 24, 2019 Filed Under: Condiments, Fruit, Jams

    Jump to Recipe Print Recipe
    Savor the tastes of Fall with this No Sugar Added Maple Apple Jam - maple syrup, apples and warm spices like cinnamon, cloves and ginger.

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

    apple jam in a jar with maple syrup and apple and text overlay "no sugar added maple apple jam"

    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.

    No Sugar Added Maple Apple Jam

    apple jam in a jar with maple syrup and apple and text overlay "no sugar added maple apple jam"
    Print Recipe Pin Recipe

    Ingredients
     

    • 2 pounds apples (peeled, cored and chopped)
    • 1 cup maple syrup
    • 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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    Reader Interactions

    Comments

    1. Marilyn Lesniak

      September 24, 2019 at 8:11 pm

      Thank you for hosting! This is what was served during the week 9-16 to 9-20 in my home. On Tuesday morning was an A1 Apple Pie Cobbler. Wednesday we served a Caramel Apple Lasagna I created myself. Wrapping up another apple week in Michigan we enjoyed Baked Caramel Apple Pancakes. Enjoy!

      Reply

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