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Apple-Maple Jam

Posted By Suzanne McMinn On June 18, 2011 @ 1:05 am In All Recipes,Boiling Water Bath,BWB Jams, Jellies, Butters & Preserves,Canning,Preserving | 7 Comments

Combine all ingredients in a large pot. Bring slowly to a boil. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Ladle hot jam in hot jars, leaving 1/4-inch headspace. BWB 10 minutes.

Note: If you want to add 1 package powdered pectin, combine the apples and the pectin in the pot first; bring to a boil. Then add the remaining ingredients and continue with the recipe.


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