Pectin pectin won’t work with maple as a thickener.
The Jelly is translucent, not opaque, with no bubbles. Homemade Maple Jelly may not look as clear and pure as the commercial brands, but the taste will be the same. It can be used on toast, muffins, toasted English muffins, etc.
It needs to be made over a low boil, with minimal stirring, and you must do a lot of skimming and discarding of surface foam. Then you put it into jars, and process the jars in a hot water bath.
1/2 US gallon (64 US oz / 1.9 litres) of maple syrup will yield about 40 to 56 oz (1.2 to 1.6 litres) of maple jelly.
3 cups (750 ml) cold water
2 teaspoons Genugel
1/2 US gallon maple syrup
5 to 7 8 oz (250 ml) clean, sterile preserving jars with lids
Prepare your preserving jars and lids (hot water bath) and have them ready.
Mix Genugel into cold water, then put into a *very* large pot (to avoid boilover) along with the maple syrup. Heat over medium heat to 103 C (217 F.) Stir carefully so as not to introduce air bubbles. Skim and discard surface foam as it appears, but try to skim carefully and get only the foam. When the mixture has reached temperature, use a large ladle to try to fill each jar in one go (to avoid layering effect in jars.) Put lids onto jars, process jars in hot water bath at a temperature of 180 F (82 C) for 10 minutes. Remove and let cool.
Once opened, best stored in refrigerator.
Massachusetts Maple Producers Association. Recipes. Retrieved November 2012 from http://www.massmaple.org/recipes.php