Guest guest Posted August 7, 2008 Report Share Posted August 7, 2008 Bear, this is just amazing--Thank you!! I made a small batch to use up some lovely local apples that were still nice & tasty but had lost some of their crunch and, wow, is it ever good. I'm usually not a big fan of apple butters or maple syrup, but the combination of flavors in this is incredible. There's a jam-filled cookie that I've been planning on making as winter holiday gifts. This is the filling! Nice to have that so perfectly settled in August Thanks so much for sharing your recipe! Peace, Mo PS See how I cleverly managed to work in a response to the question of the week? lol Bear wrote: > Apple Maple Jam > > 3 quarts finely chopped apples > 6 cups sugar > > 1 cup maple syrup > 1 tsps cinnamon > 1/2 tsps allspice > 1/2 tsps > nutmeg > 1/4 tsps cloves > > Method : 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. Yields 8 half-pints. > > > Quote Link to comment Share on other sites More sharing options...
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