One of my favorite jams is Apple Maple Jam is from a past Ball Blue Book but can also be found here: Apple Maple Jam. The original recipe calls for 1 teaspoon of cinnamon. That is a little strong for me so I only use 1/2 teaspoon.
I was recently in the North Carolina mountains during apple season and bought lots of local varieties. This jam is best when made with a variety of apples and real maple syrup.
How to use:
- spread on hot biscuits or toast
- mix a 1/3 cup or so with 1 tbsp. Dijon mustard and spread on a pork tenderloin before roasting
- heat a 1/4 cup jam with a 1/3 cup maple syrup for pouring over pancakes or french toast
- line mini muffin tins with pie crust and fill with jam for mini apple tarts