Thursday, October 15, 2015

Bourbon Maple APPLE Jam

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!

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

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


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  1. This recipe does not contain an acid like lemon juice. Is this a safe water bath canning recipe?

    1. Fruit jams do not require an acid to be safe. Acid foods are foods that contain enough acid to have a pH of 4.6 or lower. They include fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters. Acidic foods can be processed safely in a boiling water canner, usually without added acid (lemon juice, vinegar or citric acid).

    2. Thank you for the reply! I tried this recipe and it tastes amazing! I shared it on one of the canning Facebook groups I follow and others are going to try it too! Thanks for the recipe and for answering my question!

  2. How long will this keep in the fridge without processing through a water bath?

    1. It makes quite a lot. I would freeze most of it in pint or half-pint jars and just keep one or two in the refrigerator. It would keep about 2-3 weeks in the refrigeratr but up to a year in the freezer.

  3. Hello! What kind of apples do you recommend for this recipe?

    1. I use any hard crunchy apple such as honeycrisp or granny smith.