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.