This is a great slightly boozy jam full of flavor with just the right amount of spiciness.
- Use in place of apple pie filling when making hand pies
- serve over pancakes and waffles, or top on biscuits and scones
- It's also great over a dish of vanilla ice-cream, or as a basting glaze on grilled or roasted pork. Delicious!
RECIPE
Ingredients
3 quarts chopped, peeled, cored apples (about 6 pounds or 18 medium sized apples)
1 package Sure-Jell (powdered pectin)
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
6 cups sugar
1 cup maple syrup
1/2 cup bourbon
Method
Combine apples, Sure-Jell, and spices in a large stock pot. Bring slowly to a boil and cook 10 minutes, stirring often, until apples have softened.
Stir in sugar and maple syrup and return to a rolling boil. Boil hard one minute. Remove from heat and carefully stir in 1/2 cup bourbon (mixture will bubble and splatter, so be very careful).
Ladle hot jam in hot jars, leaving 1/4-inch head-space. Process in boiling water bath 10 minutes.
Remove jars and let cool undisturbed on your kitchen counter 24 hours. Jars are sealed when button in the middle of the lid is fully depressed.
Store in pantry up to one year. Open jars need to be refrigerated.
Yield: 5 pints or 10 half-pint jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Ingredients
3 quarts chopped, peeled, cored apples (about 6 pounds or 18 medium sized apples)
1 package Sure-Jell (powdered pectin)
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
6 cups sugar
1 cup maple syrup
1/2 cup bourbon
Method
Combine apples, Sure-Jell, and spices in a large stock pot. Bring slowly to a boil and cook 10 minutes, stirring often, until apples have softened.
Stir in sugar and maple syrup and return to a rolling boil. Boil hard one minute. Remove from heat and carefully stir in 1/2 cup bourbon (mixture will bubble and splatter, so be very careful).
Ladle hot jam in hot jars, leaving 1/4-inch head-space. Process in boiling water bath 10 minutes.
Remove jars and let cool undisturbed on your kitchen counter 24 hours. Jars are sealed when button in the middle of the lid is fully depressed.
Store in pantry up to one year. Open jars need to be refrigerated.
Yield: 5 pints or 10 half-pint jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.