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Apple Maple Jam

My house smells like all the most wonderful parts of Autumn - cinnamon, apples, maple! Maple is one of my favorite flavors, and an underrated one, I think.


6 pounds apples

6 cups sugar

1 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. nutmeg

1/4 tsp. cloves

1 1/4 cup pure maple syrup


  1. Peel and core the apples. Chop them. Add the apples, sugar, cinnamon, allspice, nutmeg and clove into a large stock pot. Mix well. Add the syrup and mix again.

  2. Turn on heat and stir until the sugar dissolves. Bring the mixture to a rolling boil that cannot be stirred down (220F). This takes time, about 45 min. You can lid the pot to quicken this, stir occasionally so it does not scald. I like to use a potato masher a few times on the apples to get them smaller.

  3. Remove from heat, ladle into hot jars with 1/4 inch headspace. Lid and ring to fingertip tightness, add to waterbath canner. Repeat. Bring to a boil and waterbath for 10 minutes. Let sit 5 min, remove from canner. Cool 12 hours, clean jars and store!

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