Cinnamon Apples

I love the sight of jars lined up on the counter.  A syrup simmering on the stove.
The smell of cinnamon and apples filling the house.  It reminds me of my childhood, makes me think about my grandmothers, and excites me to pass on the skill to my girls.
This is another recipe I’ve had sitting around to share since last fall.  It’s one I’ve made many times, and I recall it being the first canning recipe I made as a newleywed.  We didn’t have much money, but I got a great deal on apples and pears from Mt. Hood (the best place to get apples and pears!), and so I opened up my grandmother’s canning book that had been passed on to me and gave these a try.  They were a success, along with some mint pears too.  I remember my Dad talking about them and how much he loved them.  They were a staple in their root cellar and I’m so glad I was able to keep the recipe alive. 
If you want to make it easy on yourself, make sure to splurge and get yourself one of these, but just trust me, get one with a clamp and not the suction base.  I originally had one with a suction base but it broke rather quickly (the suction base was never great), and after suffering through a year without one I decided on a model with the clamp base and LOVE it! 
If you’re new to canning, or need a refresher, go here to the National Center Home Food Preservation for the safest info on canning.
Makes 6 pints
2 1/2 cups sugar
5 cups water
6 cinnamon sticks
2 T whole allspice
2 T whole cloves
red food coloring, if desired or a few red hots
6 lbs apples, cored, peeled, sliced, and soaked in water with “fruit fresh”
Ready your boiling water bath.
In a large pot, combine everything but apples.
Bring syrup to a boil, then add apples.
Cover and simmer for 5 minutes.
Pack apples in pint jars (wide mouth come in handy here).
Pour syrup over to cover, leaving 1/4 inch headspace (straining out the spices).
Wipe jar rims and threads.
Cover with 2 piece lids and screw bands finger tight.
Process in a boiling water bath for 20 minutes.
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