Maple Apple Jam Recipes

APPLE-MAPLE JAM

Steps:

• In a large saucepan combine all the ingredients.
• Bring slowly to a boil over medium high heat.
• Stirring constantly bring heat up to high and rapidly bring mixture to gelling point.
• Remove from heat.
• Skim Foam.
• Ladle hot jam into hot jars leaving 1/4 inch head space.
• Adjust caps and process 10 minutes in a boiling water bath canner.
• Should make 8 half pints.

MAPLE-APPLE JAM

Steps:

• In 3-quart saucepan, mix brown sugar and cornstarch; stir in cider and syrup until well blended. Add apples. Heat to boiling over medium heat, stirring until sugar dissolves. Reduce heat to medium-low. Cover; cook 25 to 30 minutes, stirring occasionally, until apples are tender. Remove from heat; stir in maple flavor.
• Meanwhile, fill 8-quart stockpot or deep Dutch oven about two-thirds full of water; heat to boiling.
• Ladle hot jam into jars, leaving 1/2-inch space at top of jar. Cover with lids. Using tongs, carefully place jars in pot of boiling water (jars should be covered with at least 1 inch of water). Return to boiling; boil 10 minutes to process. Using tongs, remove jars from water and place on cooling rack. When cool, press center on top of each lid to ensure it is sealed. If jar is sealed, the lid will not move up or down. Store opened jam in refrigerator.

APPLE JAM

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.