1In 3-quart saucepan, mix brown sugar and cornstarch; stir in cider and syrup until well blended. Add apples. Heat to boiling over medium heat, stirring until sugar dissolves. Reduce heat to medium-low. Cover; cook 25 to 30 minutes, stirring occasionally, until apples are tender. Remove from heat; stir in maple flavor.
2Meanwhile, fill 8-quart stockpot or deep Dutch oven about two-thirds full of water; heat to boiling.
3Ladle hot jam into jars, leaving 1/2-inch space at top of jar. Cover with lids. Using tongs, carefully place jars in pot of boiling water (jars should be covered with at least 1 inch of water). Return to boiling; boil 10 minutes to process. Using tongs, remove jars from water and place on cooling rack. When cool, press center on top of each lid to ensure it is sealed. If jar is sealed, the lid will not move up or down. Store opened jam in refrigerator.