Submitted by Becca Clayton.
3 qt. finely chopped apples (about 6 lbs.)
6 cups sugar
1 cup maple syrup
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
¼ tsp. cloves
Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving ¼ inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yields about 8 half pints.
Becca note: You don't need pectin to make this apple jam, because pectin is made from apples!
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