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Export 5 ingredients for grocery delivery
Step 1
Prepare your jars, lids, and rings. Fill water bath canner with water and heat it. Sterilize your jars.
Step 2
Peel and core apples and dice into small chunks. Combine chopped apples in a large heavy bottomed pot with 2 cups water. Bring to a boil over high heat, reduce heat and simmer, covered, for 3 to 5 minutes, stirring occasionally. Cook until apples are softened slightly but still retain their shape.
Step 3
Add lemon juice, cinnamon, and calcium water to apples. Mix to combine.
Step 4
In a medium bowl, combine maple syrup and pectin powder. Mix thoroughly and set aside.
Step 5
Bring apple mixture to a boil over medium high heat. Add maple syrup-pectin mixture, stirring constantly, until sugar is completely dissolved. Bring apple jam to a rolling boil for one minute. Remove from heat.
Step 6
Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Remove air bubbles and wipe rims with a damp cloth. Put on lid and screw bands, tighten to finger tight.
Step 7
Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.
Step 8
Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 – 24 hours.
Step 9
Check seals. Remove rings, date, label and store your maple apple jam in a cool, dry location. Best if used within 18 months.
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