Apple Cinnamon Syrup Canning Recipe

Ingredients for Apple Cinnamon Syrup Canning

• Apple Juice
• Cinnamon Sticks
• Sugar
• 2 cups of water
• Corn Syrup
• Lemon Juice

How to Make Apple Cinnamon Syrup Canning

1. Peel, core, and slice 4 pounds of apples (about 8-10 medium apples).
2. Combine apple slices, 2 cups of water, 1 cup of granulated sugar, 1/2 cup packed light brown sugar, 2 tablespoons of ground cinnamon, and 1 teaspoon of ground nutmeg in a large saucepan.
3. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
4. Reduce heat to low and simmer gently for 20-25 minutes, or until the apples are completely softened and the syrup has thickened slightly. Stir occasionally.
5. Remove from heat and let the mixture cool slightly.
6. Strain the syrup through a fine-mesh sieve or cheesecloth, pressing on the apples to extract as much liquid as possible. Discard the solids.
7. Return the strained syrup to the saucepan and bring it back to a gentle simmer over medium-low heat.
8. Simmer for another 5-10 minutes, or until the syrup has reached your desired consistency. It should coat the back of a spoon.
9. Ladle the hot syrup into sterilized canning jars, leaving 1/4 inch headspace.
10. Remove air bubbles and wipe the rims clean.
11. Apply lids and rings, tightening according to manufacturer's instructions.
12. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specific instructions).
13. Remove jars from the canner and let them cool completely. You should hear a satisfying 'pop' as the jars seal.
14. Once completely cool, check the seals to ensure they are airtight. Store in a cool, dark place for up to a year.