Apple Maple Jam

• 2 ½ c. diced apples (Empire & Cortland)
• ¼ c. lemon juice
• ¹/³ c. pectin
• 2 ½ c. granulated sugar
• ½ c. Rosser’s Ridge Pure Dark Maple Syrup

Wash and dry 8-10 pint canning jars; place on dry towel, set aside. In a
large stockpot, add apples, lemon juice and pectin. Heat on high, stirring
constantly to prevent sticking and burning. Bring to a full rolling boil
for 1 minute. Add sugar and Pure Rosser’s Ridge Dark Maple Syrup, stirring until
dissolved. Return to a boil for 2 minutes or reaching jell point. Ladle hot
jam into jar, leaving ¼” headspace. Clean jar rim with a damp cloth before
adding cover. Prepare canner on high heat with enough water to cover 8
jars with ½” of water. Process in a water bath for 10 minutes and cool on
a dry towel until set.