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<\/figure><\/div>\n\n\nThis jam, like most jams, is simple enough to make: put all of the ingredients in the pot and boil until it gels. <\/p>\n\n\n\n
The maple syrup in place of the sugar results in a slightly different texture, and amazing amount of extra flavor. Be sure to use REAL maple syrup, no just maple flavored syrup for best results.<\/p>\n\n\n\n
Best Apples for Maple Apple Jam<\/h2>\n\n\n\n
The best: whatever apples you have on hand.<\/p>\n\n\n\n
Other choices: whatever apples you like best. You can choice a sweeter apple like Gold Delicious or Honey Gold or go for something a little tart like Pippins.<\/p>\n\n\n\n
For best results chose a few different kinds of apples for a greater depth of flavor.<\/p>\n\n\n\n
Testing Maple Apple Jam for Gel Point<\/h2>\n\n\n\n
I use frozen spoons to test for the gel point. <\/p>\n\n\n\n
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- Stick two or three spoons in the freezer for a few hours before making. <\/li>\n\n\n\n
- As the jam begins to thicken, pour a little of the jam onto the frozen spoon to quickly cool it. <\/li>\n\n\n\n
- Slowly pour the cooled jam back into the pot. If the jam pours off in a sheet, as opposed to dripping off in globs, it is done. <\/li>\n\n\n\n
- Keep cooking and testing until done.<\/li>\n<\/ul>\n\n\n\n
This is a small batch recipe, enough for a few pints that I just keep in the fridge. You can make more and seal the jars in a boiling water canner if you prefer.<\/p>\n\n\n
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