Apple Maple Jam
3 quarts chopped, peeled, cored apples (about 6 lbs.)
6 cups sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
1 cup maple syrup
Combine all ingredients in a large saucepot. Bring slowly to a boil. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 in. headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 8 half-pints.
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