For a jam that bursts with fall flavors, maple-apple jam delivers—although we aren’t opposed to enjoying it all year long. A combination of maple syrup and autumnal-inspired spices like cloves, nutmeg and allspice add a welcome warmth to this apple-based jam recipe. Use a variety of apples picked fresh from the orchard for best results and enjoy spread on toast or scones, heated up and poured over pancakes or waffles, in hand pies for a grab-and-go treat, or even as a glaze on roasted pork.

Maple-Apple Jam

Yield: Roughly 8 half-pint jars


1 cup maple syrup
3 quarts peeled and finely chopped apples (6 lbs)
6 cups granulated sugar
1 tsp. cinnamon
½ tsp. cloves
½ tsp. allspice
½ tsp. nutmeg


  1. Place jars into hot water and let sit
  2. Combine all ingredients in a large pot, slowly bringing to a boil
  3. As the mixture thickens stir frequently, cooking rapidly until the mixture reaches the jellying point of 220º F
  4. Remove jars from hot water and dry before pouring in hot jam mixture. Be sure to leave ¼ head space, and tighten caps
  5. Process for 10 minutes in a boiling water bath


Recipe adapted from Recipes Across the Fence, University of Vermont, Burlington, VT