Maple Apple Jam
Comments:	Apple pie taste in a jar... It is possible to chop the apples really fine and faster into a food processor. Keep any opened jar refrigerated.
Servings:	Approximately 12 [8-ounce / 250-mL] each jars

16 cups [4 L] finely chopped peeled cored apples 1 1/2 cups [375 mL] pure maple syrup 2 cups [500 mL] apple cider 1 teaspoon [5 mL] cinnamon 1 tablespoon [15 mL] lemon juice 12 [8-ounce / 250-mL] each still hot sterilized jars

Into a large casserole, bring together chopped apples, maple syrup, apple cider, cinnamon and lemon juice to a boil. Leave to boil until thickened, for approximately 10 minutes. Jam is ready when a few drops of jam dropped onto a cold plate keep their shape. Remove from heat. Really well scum top of jam. Using a ladle, pour really hot jam into hot sterilized jars, up to 1/2 inch [1.3 cm] from the rim. Seal jars. Sterilize jars covered with boiling water or steam jars, for 5 minutes. If needed, screw any loose lids once more; leave to rest without disturbing for 12 hours. Store into a cool dry environment.