Here you go...

APPLE MAPLE JAM
12 cups finely chopped apples (about 6 lbs) I used the food processor
6 cups sugar
1 cup maple syrup (grade B if possible)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick. Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB.
Yield about 8 half pints. I double this recipe and it works fine.
Nancy

Peels on or off the apples?
Linda C

I like it w/o peels.

Nancy

Last year Annie sent me some of her homemade sauerkraut, which is what prompted me to try making my own.

In the box was a 1/2 pint jar of the Apple Maple jam.

Absolutely incredible.

Try it as a side for pork.

There's enough pectin in the apples without the peel to gel?
What kind of apples did you use?
Linda C

what is jellying point? Do you test it like " soft ball stage"
Thanks for any info.
Annette

The jell point is 8 degrees above boiling so at lower altitudes it's 220 degrees. If you live in Denver you have to adjust for the altitude.

But you do have some leeway. If you like syrup, stop at 218. If you like your jam soft and a bit loose stop at 219. If you like it a bit firmer, go to 221 or maybe even 222, but at 222 you have to be really quick off the burner or you may end up with some sort of "Apple Maple Taffy" or putty, depending.

Carol

Sorry, you asked about testing. If you don't have a thermometer you can use the chill test. Put some saucers in the freezer. When it looks like the jam is ready or about ready, pull it off the burner and put a dollop of the jam on a chilled plate. Put plate in the fridge for 3 minutes. Run your finger through the jam. If the two halves don't run together (or do so ve-e-e-ry slowly) the jam's ready.

If you're new to jam-making and want to be absolutely certain, pull the pan off the burner, cool and put the whole batch in the fridge. Next day you'll see just what the finished jam is like. If it's too loose, put back on the burner and cook some more. If it's just right, prep jars, heat jam to boiling and bottle up.

Carol

I use a firm apple, the kind that you would use for pie. Northern Spy if available in your area later this fall (they are a late apple) but I think Granny Smith would work too. Apples have plenty of pectin in them. I used my FP the chop the apples, not too many at a time, you want pieces about 1/4 to 1/2" so they are big enough to hold some shape. The worse that can happen is a type of apple butter if the apples mush on you.

Annette, there are a couple of ways to test. You can put a saucer in the freezer so it is good and cold, then put a spoonful of jam on it to see if it mounds and doesn't have much juice around the edge of the jam. You can also tell when it is close to that stage by turning the spoon sideways and checking if there is one heavier drip or several smaller ones, the heavier drip is what you want.

Stirring this jam is really important, you don't want the apple pieces to mush up on the bottom of the pan, or even worse, stick.

Nancy

Nancy -- thanks so much for posting this! It sounds amazing, and I'm going to have a major bumper crop of apples this year!
I'll report back later in September when I've made some...

Emily

I just did 14 half pints of that jam Saturday night. About 9 p.m. the jam was simmering away and the power went off, some drunk hit a power pole and I lost my lights. My stove is gas, though, so I finished up by lantern light!

The jam was just as good as always, I used half Ida Reds and half local Ginger Gold apples and doubled the batch. It "jells" really well, even without the peels. I hate commercial pectin and it hates me, it's too inconsistent for me, so I love these recipes that don't need it. In addition, if you don't need pectin you can cut the sugar down and I did cut it down to about half because Dad shouldn't have all that sugar. Well, he shouldn't eat the jam at all, but he does, so he gets at least half the sugar! Be sure to taste to make sure it's sweet enough for you if you do that. The Ida Reds cooked down so much they could have been apple butter, but the Ginger Golds stayed firmer, thankfully.

This is one of my favorite jam recipes, I make a couple of batches every year.

Michael, I'm glad you enjoyed it!

Annie

This sounds incredible and thanks for the tip to serve with pork.

Nancy, what is Grade "B" Maple Syrup?

Michelle

Michelle, grade B maple syrup is the darker, more maple-y stuff, not the clear amber grade A syrup used for pancakes. Even grade a has light, medium and dark grades and the darker the grade, the more intense the flavor. Funny, the light stuff is considered better. Eh, what do they know, I even use the grade B on my pancakes.

Because it's very intensely maple flavored, I like it way better than the other stuff, but it's hard to find. I've used the grade A stuff in a pinch, but grade B makes it better.

Annie

Oh Annie -- I'm so glad for your earlier post, as I was wondering if I could cut the sugar in this jam, but was afraid to try as I've had jam problems in the past...

Happily someone who lives just down the road from me sells quart mason jars of the Grade B maple syrup she makes herself -- just $5 for a quart! Hooray!

Emily

Thank you!
I can't wait to try it.

I wonder if it would be good with molasses...???
Instead of maple...hmmmmm...

But I'm going to make this one first!
Deanna