Apple-Maple Jam

On Friday, I posted a picture (below, left) of my bounty of apples, peaches and tomatoes on Facebook. Thanks to the hard work of my super-peeling-chopping-little-helpers (AKA the hubby and the kids,) I was able to post a photo, on Saturday, of the table full of goodies (below, right) we ended up making.

(Here’s a quick pic of my helpers chopping peaches! I think they deserve major props for doing so much work without complaining! Thanks, my loves!)

One of the things I made, and promised I’d post the recipe for, was Apple-Maple Jam. It is quite high in sweeteners, but oh sooooo good for a tasty little treat! It resembles a sweet apple pie filling.  The recipe came from my Ball Blue Book of Preserving which is pretty much one of the most useful books I’ve ever owned. My copy is worn thin and covered with lemon juice and tomato splotches, and when it falls apart beyond repair, I’m just going to turn around and buy an identical copy. It’s that great of a book!

Because this recipe uses no pectin, you’ll need to cook it longer until it reaches gelling point. Here is a great little post on gel point that I found by doing a quick internet search, in case anyone would like to read further information on the topic: Testing For Gel Point When You Don’t Use Pectin.

Since this was the first time I made this recipe, I followed the directions almost exactly. However, next time, I’d like to try reducing the sugar by at least a cup or two and see if it sets up just as well. For now though, here is the recipe in its entirety, as per Ball Blue Book of Preserving‘s directions:

Apple-Maple Jam

  • 3 quarts of peeled, cored, chopped apples (about 6 lbs)
  • 6 cups of sugar
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup maple syrup

Combine all ingredients in a large saucepot. Bring slowly to a boil; cook rapidly to a gelling point, stirring frequently to prevent sticking. Remove from heat, ladle into hot jars, leaving 1/4 inch headspace. Process 10 minutes by water bath.

*Notes: I dropped the amount of nutmeg to 1/4 tsp and added 1/4 tsp ginger. This was just for personal taste preference – I love ginger! This recipe made 11 half pint jars for me.

Some other things I made with our apples included: Fruit Roll Ups, Unsweetened Applesauce (Ginger Gold apples are my favorite for this!) and Old Fashioned Crumb Topped Apple Pies – a yummy recipe that I found in one of my mom’s old cookbooks, long ago. I also made peach jam, roasted garlic & tomato sauce and two types of salsas, among other things. I hope to get more of the recipes I made posted as the week goes on!

 

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11 Responses to Apple-Maple Jam

  1. Jane says:

    Congrats on being featured in Etsy :) I saw this jam on Facebook, and thought it sounded good! Love your helpers!

  2. I thought I already commented on this… I guess I didn’t. Oops! I know I read it though, because it had my mouth watering! Looks AWESOME! I want to make some when apple season gets here.
    Thanks for sharing with my Super Link Party! :-)

  3. Lynn says:

    The picture above…carrot soap….how do I get some of that?
    Love your site!

    • Jan says:

      Hi Lynn! Thanks!! I used to sell the carrot soap and other items through a shop at Etsy.com. Unfortunately, they changed how they let you list herbal products which means I would have had to redo pretty much everything I had spent weeks setting up. I decided the effort would be better spent towards things at home so stopped selling online. I’ve had many requests to reopen and I’ve considered it, only I’d need to restock supplies which costs a bit more money than I can put into it right now. I’m toying with the idea of trying to get things together to be able to sell herbal goodies for a month or so for the Christmas season and see how that goes from there. Still depends a lot on how things go. Also, I would like to get my recipes posted here, as I can get them typed up and photographed, so that others can try making things like carrot soap themselves too! :)

      • Lynn says:

        Thanks Jan. I understand completely all the time and $ involved, but selfishly I’d love to see you selling online again. Please keep me updated as to whether or not you decide to the Christmas season.
        Really, really, really want carrot soap! :-)

  4. mary jarvis says:

    I’m thinking you also had something about how to fix PEACHES for freezing in a pie?? Anyway I followed someone, froze some peaches with the spices, in a pie plate, then you remove the peaches when frozen and place them inback in freezer – rewrapped. When ready to bake you just -slip the frozen peaches into a pie shell and bake. Well here is my problem…. how long do you bake and at what temp? I did this enough to make 5 pies and really need to find the answers, can you help me?

    • Jan says:

      Hi Mary! I’ve not tried anything like that; so you must be thinking of a different web site. It sounds like a delicious idea though! I’m sorry I don’t have a helpful answer, but I hope you find the right site so that they can help you!

  5. Chrysalinn says:

    Thanks for the recipe. I have two bushels of apples, and haven’t been able to find my canning books since we recently moved. Just an aside, I reduced sugar to five cups, and it didn’t set up as well as I’d like. Still tasty and usable, just not as jamish.

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