A New York State Fair Prize-winning Recipe
2-1/2 cups diced apples (Empire and Cortland)
1/4 cup lemon juice
1/3 cup pectin
2-1/2 cups granulated sugar
1/2 cup NYS 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 NYS dark maple syrup, stirring until dissolved. Return to a boil for 2 minutes or reaching jell point. Ladle hot jam into jar, leaving 1/4" headspace. Clean jar rim with a damp cloth before adding cover. Prepare canner on high heat with enough water to cover 8 jars with 1/2" water. Process in a water bath for 10 minutes and cool on a dry towel until set.
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