I'm not sure if you really want a jam or a preserve (distinct chunks of apple) but apples are good setters and rum does not present safety issues (i.e. pH) so you could easily add a measure of rum to almost any apple recipe.

You could also look into combination recipes. For example, apple-maple jam would go beautifully with rum as would Ziedrich's apple-caramel jam.

Depending upon the rum and your personal preference you may want to back off on the amount to start with. That Fancy Pantry recipe calls for quite a lot and you might find it overwhelms the apple flavor.

Carol

I'd make it smooth like an apple butter but add rum to it, rather than having a chunky jam. I've made the Peach Rum and Nectarine Frangelico but apple chunks just don't seem to fit.

I've made maple apple butter and seems a shot of spiced rum would go well in that.

Nectarine Frangelico? Okay, this is one I missed. I've got to find this recipe. I searched but haven't found it, yet. Would you share?

Also, Carol, do you have the apple maple recipe or could you direct me to it?

Deborah

Oh, I used the Fancy Pantry recipe but subbed nectarines for the peaches and Frangelico for the rum. I liked the hazelnut flavor, could be used with peaches too - many recipes combine almond with peaches.

There's an Apple-Maple Jam in the Ball Blue Book. It calls for a cup of maple syrup. If you used Grade B that would be a real maple hit. Or you could use 3/4 cup and swap in 1/4 cup of rum. It has spices also, which would meld nicely with rum.

I assume you have the BBB but if not it's posted at the link below.

Carol

Here is a link that might be useful: Apple Maple Jam

Thank you both for your help. We have four apple trees here, which suddenly decided to produce for the first time. I'm a little concerned about using those apples since most of them are a bit buggy. Are they still useful, do you know?

I do have the Ball Blue Book, though it's an older one. I'll look up the recipe. Thanks again.

Deborah