Maple Apple Jam brings together two of my favorite flavors, creating a great treat for everything from toast and pancakes to a scrumptious glaze for pork chops to pork loins.
I make this jam with Pomona’s Pectin which allows me to make it low sugar. This recipe will not work with other powdered pectin. You can order Pomona’s Pectin here.
Maple Apple Jam
- 3 cups diced apples (I used gala apples)
- 3 tbsp lemon juice
- 1/2 cup maple syrup
- 1/2 cup sugar
- 1 1/2 tsp Pomona's Pectin
- 1 1/2 tsp calcium water
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Measure maple syrup into a bowl and mix Pomona's pectin in thoroughly. Set aside
- Place diced apples, calcium water, sugar , and lemon juice into your pot and heat to a full boil.
- Bring the apple mixture to a full boil. Add pectin-maple syrup mixture, stirring vigorously for 1-2 minutes to disolve the pectin while the jam comes back up to a boil. Once jam returns to a full boil, remove it from the heat.
- Ladel into hot jars, leaving 1/4 inch headspace
- Wipe rims of jars, place canning lid and ring on.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boiling water bath or steam canner for 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool.