Maple Apple Jam Recipes
APPLE PIE JAM
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie...without the crust! -Audrey Godell, Stanton, Michigan
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
MAPLE-APPLE JAM
Even if you've never made jam before, you can have delicious results with this simple recipe. Keep a jar for yourself and share the others with friends!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h55m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 20, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
APPLE-MAPLE JAM
Make and share this Apple-Maple Jam recipe from Food.com.
Provided by Diana Adcock
Categories Apple
Time 55m
Yield 8 half pints
Number Of Ingredients 7
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.
Nutrition Facts : Calories 933.9, Fat 0.9, SaturatedFat 0.2, Sodium 11.3, Carbohydrate 242.9, Fiber 11.7, Sugar 223.3, Protein 1.3
MAPLE JELLY
Make and share this Maple Jelly recipe from Food.com.
Provided by spatchcock
Categories Jellies
Time 40m
Yield 1 1/2 quarts
Number Of Ingredients 3
Steps:
- Whisk the Genugel into the cold water first, then add to syrup.
- Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil.
- Boil all ingredients to 217.
- 5 degrees F.
- (Some people go to 219, but that makes unnecessarily hard jelly and wastes more content).
- Here is the tricky part- The objective is to make clear jelly in the jar.
- Any infusion of air through stirring or filling of the jars will put air bubbles into the jelly.
- It will still taste fine, but won't look as good.
- It helps greatly to keep a low flame under the jelly while bottling, as this stuff gels really fast and heat keeps it liquid longer.
- First, skim off the surface foam as minimally as possible.
- A lot of waste can occur at this point.
- Second, have a cup or ladle large enough to fill each clean jar with ONE pour.
- If you have to go back and add more to fill the jar, you will have air bubbles and layering.
- Cap the filled jars and process them in a hot water bath for 10 minutes at 180 degrees.
- Depending on how good you are at skimming, a half gallon of syrup will net you five to seven 8 ounce jars of maple jelly.
- Yield is low and many people don't think it's worth the syrup or the trouble.
Nutrition Facts : Calories 4482.2, Fat 3.4, SaturatedFat 0.6, Sodium 164, Carbohydrate 1152.2, Sugar 1022.2
CARAMEL APPLE JAM
The flavors of apples, brown sugar, cinnamon and nutmeg come together in this spreadable treat. The jam is a must-have at our breakfast table. -Robert Atwood, West Wareham, Massachusetts
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
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