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.