Apple Maple Jam 3 quarts finely chopped apples - (abt 6 lbs)
6 cups sugar
1 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon 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 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
This recipe yields about 8 half-pints.
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