Spiced apple jam, using maple syrup, this jam uses much less sugar than traditional jams, and is full of fruit. Double or triple this recipe.
Ingredients
4 cups peeled & finely shredded apples (food processor is best for this)
⅓-1/2 cup maple syrup-or could use date paste-alternative is to omit, and increase apple cider (this will make it more like an apple butter
¼ cup orange (could use lemon juice)
¼ cup apple cider (alternatively, all o.j. or all cider)-use more if needed to thin
1 tsp cinnamon
½ tsp fresh nutmeg
½ tsp all spice
If using: 2 tsp Pomona's pectin and 4 tsp calcium water (see instructions on pectin, if using another low-sugar pectin, follow the instructions) ***Can also omit, will be more like an apple sauce/butter consistency
Instructions
*If canning jam: have jars and rims cleaned/sterilized (use a dish washer or heat in boiling water), and have hot water canning bath ready to go.
Shred apples to equal 4 cups
Add pectin to maple syrup and mix
Place apples, spices, and calcium water into pot, and bring to boil and add in pectin mixture.
Cook until apples have thinned out, about 25-30 minutes, reducing heat so jam doesn't splatter. This will be a thicker jam, and can be thinned out if desired with additional cider. You can use a stick blender to make smooth.
If canning, pour into jars. Use a knife to run inside jars to get rid of any air bubbles. Wipe rims, and place lids and rims on jars
Place in hot water bath canner for 12 minutes. Remove, and let cool. Be sure lids make a popping noise as they cool, or when checked after 2 hours, the lids are depressed in center, and can't be opened. Jam will keep on shelves for 1 year, and should be refrigerated and used within 3 weeks of opening.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/blog/spiced-apple-jam/