Apple Cinnamon Syrup Canning Recipes
CINNAMON APPLE SYRUP
Apples simmered with sugar and cinnamon.. makes a great sundae topping over vanilla ice cream, or as a pancake topping! Adjust cinnamon and sugar to taste.
Provided by Lauren
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 35.9 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.2 g, Sodium 1.1 mg, Sugar 32.2 g
APPLE-CINNAMON SYRUP
Around our house, Saturday breakfasts are a time to relax. So I like to serve my family's favorite French toast topped with this homemade syrup. After such a satisfying meal, everyone slowly eases into their hectic day ahead.
Provided by Taste of Home
Time 20m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, bring brown sugar, water, butter and cornstarch and cinnamon to a boil; boil for 2 minutes until thick. Reduce heat to medium. Add apples; cook for 10-12 minutes or until apples are tender.
Nutrition Facts :
APPLE CINNAMON SYRUP-CANNING
This makes a lovely gift! Adapted from the Ball Blue Book of Canning. Apples are grown all over America. New England, Mid Atlantic, Canada, Mid West, Western, South.
Provided by Sharon123
Categories Apple
Time 35m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Combine apple juice and cinnamon sticks in a large saucepan. Simmer 5 minutes, and set aside. Next, combine the sugar and water in a medium saucepan. Boil to 260*F. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove the cinnamon sticks. Stir in the lemon juice. Ladle the hot syrup into hot jars, leaving 1/4" headspace. Adust caps. Process in a boiling water canner 10 minutes.
- Yield: about 6 pints.
Nutrition Facts : Calories 1199.7, Fat 0.3, SaturatedFat 0.1, Sodium 13.8, Carbohydrate 314.3, Fiber 0.3, Sugar 234.7, Protein 0.2
MAPLE CINNAMON APPLESAUCE
Naturally sweetened, rustic homemade applesauce that cooks in under twenty minutes. This chunky applesauce tastes just like apple pie filling-serve it on oatmeal or pancakes for breakfast, as a sweet snack (try adding yogurt and granola), or dessert (with ice cream, perhaps?). I like mine with creamy steel-cut oats and a swirl of homemade pecan butter.
Provided by Cookie and Kate
Categories Side
Time 35m
Number Of Ingredients 6
Steps:
- Peel, core and chop the apples into 2-inch chunks. In a heavy, nonreactive Dutch oven or saucepan over medium heat, combine the apple chunks, maple syrup, cinnamon and lemon juice. Cover and simmer for about 12 minutes, or until the apples have softened up a bit.
- Uncover the pot and continue cooking, stirring occasionally to break up the larger chunks, until the apples are soft but still have some texture (5 to 10 minutes). Remove from heat and, if necessary, add more maple syrup, cinnamon or lemon juice, to taste. Serve warm or chilled; let it cool to room temperature before storing it in the fridge.
Nutrition Facts : Calories 227 calories, Sugar 47.2 g, Sodium 15.7 mg, Fat 0.5 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 59.7 g, Fiber 7.6 g, Protein 0.8 g, Cholesterol 0 mg
CANNING APPLES
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
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- Fill 2 large bowls half full with cold water. Squeeze 1 lemon half into water in each bowl. Using an apple slicer, core and cut apples into wedges (or use a knife to slice apples into 1/2- to 3/4-inch wedges). As you slice the apples, place slices in the lemon water in bowls to keep from browning.
- Add enough water to a 6- to 8-quart pot to half full; bring to boiling. Drain apples; measure 24 cups. Cook apples, one-fourth at a time, in the boiling water for 30 seconds. Use a large slotted spoon to transfer apples from boiling water to a large bowl. Cover bowl to keep apples hot. Discard the cooking water.
- In the same pot combine sugar, Clear Jel®, cinnamon, and salt. Stir in apple juice, the 2 1/2 cups cold water, and the maple syrup. Cook over medium-high heat until mixture thickens and bubbles, stirring constantly. Stir in the 3/4 cup lemon juice; boil for 1 minute, stirring constantly. Stir in apples (mixture will be thick).
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- Prepare jars. Inspect jars for chips and cracks. Wash jars in hot soapy water, rinse well. Fill the canner half full with clean warm water. Center the canner over the burner and preheat the water to 140°F for raw-packed foods and to 180°F for hot-packed foods.
- Wash apples. Rinse apples well under running water. Scrub each apple with a clean produce brush while rinsing under running water.
- Peel, core and prep apples. Wash hands. To prevent browning, dissolve 1/2 teaspoon (1500 mg) ascorbic acid in 2 quarts of water. Peel and core apples. Trim any bruised or discolored areas.
- Prepare syrup. In a large kettle, per 5 pounds of sliced apples, add 1 pint water or 1 pint very light syrup (1/2 cup sugar per quart water) or 1 pint apple juice.
- Prepare lids. According to research done by Jarden Home Brands quality assurance team, pre-heating metal canning lids is not necessary. To prepare lids, wash them with warm soapy water and keep at room temperature until ready to use.
- Fill jars. Use jar lifter to remove jars from canner pouring water from jars back into the canner. Place hot jars into a towel or cake cooling rack. Ladle hot apple slices and hot syrup (or liquid) into hot jars using a funnel (jar filler).
- Load the canner. Place filled jars in canner one at a time using a jar lifter. Make sure the jar lifter is securely positioned below the neck of the jar (below the screw band of the lid).
- Unload the canner. When timer rings, turn off heat and remove cover. Wait 5 minutes before removing jars to prevent 'spill overs' and ensure good seals.
- Cool and store. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
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