How to Can Apple Syrup (Using Apple Peels)

Think twice before you toss those apple peels and cores! They are the main ingredient in this apple syrup canning recipe. This syrup is perfect for drizzling over pancakes or waffles and tastes like apple pie! Perfect for fall mornings. This waterbath canning recipe is easy to make.

I know we’ve all thrown out those apple scraps after making applesauce without thinking twice. But now you have a way to use them! Waste not, and all that.

Ingredients and Tools You’ll Need

You can still make this recipe with cut-up apples. You will want to cut them in half and cut each half into quarters. No need to peel or core them. A candy thermometer is necessary here because you need to get just the right temperature to turn it into a syrup.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Water Bath Canner
• Candy thermometer
• fine mesh strainer
• Large pot

Ingredients

• 13 cups apple peels and cores, about 2 pounds of peels and cores – any apple variety or a mixture is fine
• 10 cups water
• 3 cups sugar
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice

How to Make Apple Syrup

Keep an eye on the syrup as it cooks to make sure the sugar doesn’t crystallize. Wipe down the pot’s sides with a damp pastry brush while the syrup simmers to help prevent this.

Step One: Cook

Add the apple peels and cores to a large pot. Fill the pot with water until the peels and cores are submerged. Bring to a boil, then reduce the heat to medium-low, cover, and allow the mixture to simmer until soft for about 45 minutes. Once you can smoosh the cores with a wooden spoon, they will be soft enough for the next step.

Step Two: Strain

Strain the peels and cores from the liquid using a fine mesh strainer or a strainer with two layers of cheesecloth. Allow the peels and cores to drain for about 30 minutes or until no more liquid is expressed. You should have about 6 cups of liquid. If not, add water to get to 6 cups of liquid.

Step Three: Prep Jars

Wash your jars with hot, soapy water. Transfer the clean jars to your water bath canner and fill them so they are fully submerged with about 2 inches of water above them. Place the canner over medium heat and allow the jars to warm. Add the lids and rings to a saucepan with water placed over medium-low heat and simmer.

Step Four: Add Sugar

Transfer the apple juice liquid to a large pot and add the sugar. Bring the mixture to a boil, stirring frequently, and allow the sugar to dissolve completely.

Step Five: Add Lemon Juice And Spices

Add the lemon juice, cinnamon, nutmeg, and allspice. Using a candy thermometer, bring the mixture to a boil and allow it to get to 218℉. This will turn the liquid into a syrup.

Step Six: Test Syrup

Place a plate in the freezer for 3 minutes. Remove the plate from the freezer and spoon a drip or two of the syrup onto the plate. Drag your finger through the mixture. If it separates without spreading, the mixture is ready. If it spreads, it needs to boil longer. Boil for three more minutes and check again. Repeat this process until it stays. Stay close to the mixture, as it can overcook quickly.

Step Seven: Fill Jars And Attach Lids

Once the liquid becomes a syrup consistency, ladle the apple syrup into the hot jars. Wipe the jars with a clean, damp cloth. Add the lids and rings and tighten them so they are fingertip-tight.

Step Eight: Process

Transfer the jars to the canner. Make sure there is enough water in the canner so the jars are fully submerged, with at least 2 inches above them. Cover and bring the water bath canner to a boil. Once boiling, set the timer for 10 minutes.

Step Nine: Cool

After 10 minutes, remove the canner from the heat and remove the lid. Allow the jars to sit in the water for 5 minutes. After 5 minutes, transfer the jars to a heat-safe area and allow them to cool for 12-24 hours.

Step Ten: Check Seals

After 24 hours, check for a proper seal by pressing the middle of the lid. If it is down and you don’t hear/feel/see the lid pop back, you have a proper seal.

Step Eleven: Store

Remove the rings and store the jars in a cool, dark place for 12-18 months or per the manufacturer’s recommendations for your lids.

Serving & Storing Apple Syrup

Serve over pancakes or sourdough waffles, along with some fruit and coffee, for a delicious breakfast.

Store the jars in a cool, dark place like a pantry or cupboard if you’ve canned your syrup. They should last 12-18 months, but always check the manufacturer’s recommendations for your specific lids.

Store in the fridge if you haven’t canned the syrup or if you’ve opened a jar. It should stay good for several weeks.

More Ways To Preserve Apples

I could go on forever, but here are just a few.

• Apple butter on toast. Doesn’t that sound heavenly!
• When I want apple pie but don’t want to make it, I take a jar of this apple pie jam off the shelf.
• Make some delicious homemade apple juice that the kids will love.
• Having apple pie filling makes creating pies, cobblers, bars, and many more of your favorite fall treats a breeze.

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