Low-Sugar Apple Cinnamon Jam

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. PEEL, core and grate apples.
  3. COMBINE apples and lemon juice in a large saucepan. Bring to a boil. Reduce heat and simmer until apples begin to soften, about 10 minutes. Add apple juice, pectin and cinnamon and bring mixture to a rolling boil. Add sugar and maple syrup stirring to dissolve. Return mixture to a full rolling boil that cannot be stirred down, boil hard 1 minute, stirring constantly.Remove from heat. Skim foam, if necessary.
  4. LADLE hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  5. PROCESS jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.