Apple Syrup Canning Recipe: Turn Apple Peels Into A Sweet Syrup
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. Make sure to use a candy thermometer to make sure your syrup reaches the right consistency.
Apple recipes are a fun and delicious way to preserve the fall harvest.
Apple Syrup Canning Recipe
Equipment
- Waterbath canner
- Candy thermometer
Ingredients
- 13 cups apple peels and cores about 2 lbs of peels and cores
- 10 cups water
- 3 cups sugar
- 2 tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
Instructions
- Cook Apples. 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.
- Strain Apples. 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.
- Prepare Jars For Canning. 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 allow them to simmer.
- 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.
- 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 degrees F. This will turn the liquid into a syrup.
- 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.
- Add Syrup to Jars. Once the liquid becomes a syrup consistency, ladle the apple syrup into the hot jars.
- Process the Jars. Wipe the jars with a clean, damp cloth. Add the lids and rings and tighten them so they are fingertip-tight. 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 of water above them. Cover and bring the water bath canner to a boil. Once boiling, set the timer for 10 minutes.
- Remove and Cool Jars. 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.
- 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.
- Store Jars. 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.
Notes
Okay, I’ll be honest – I used to toss those apple peels and cores without a second thought. But then I tried this apple syrup recipe, and now I’m hooked! It’s incredible how something so simple can taste this good. Plus, it’s a great way to use up those scraps when I’m making applesauce instead of throwing them away.
We like to use this syrup in the fall instead of maple syrup for our favorite breakfast foods, but my favorite is probably just a spoonful straight from the jar!
Key Ingredients and Tools
Let’s highlight a few key items that’ll set you up for success with this recipe:
- Candy thermometer. This tool takes the guesswork out of making syrup. It helps you reach the perfect temperature for that thick, luscious consistency.
- Cheesecloth or fine-mesh strainer. You’ll need one to strain the apple juice, removing any bits and pieces for a smooth syrup. A clean kitchen towel can work in a pinch if you don’t have one.
- Water bath canner. This is essential for safely preserving your syrup by making sure the jars are properly sealed so your syrup stays fresh for months.
With these tools on hand, you’re ready to get started.
Troubleshooting and Help
Absolutely! Any apple variety will work. Just keep in mind that sweeter apples will produce sweeter syrup.
While a candy thermometer is preferred, you can try the “cold plate test” to gauge the syrup’s consistency. Just be aware that it might take a bit of practice to get it right.
You can, but it won’t last as long. Refrigerated syrup should be used within a few weeks. Canning it allows you to enjoy it for months!
Crystallization can happen if the syrup is overcooked or if sugar crystals form on the sides of the pot during cooking. To help prevent this, wipe down the pot’s sides with a damp pastry brush while the syrup simmers.
If you have any more questions, feel free to message me. I’m always happy to help 🙂
I hope you enjoy this apple syrup canning recipe. It’s a great and simple way to use leftover apple peels and cores. A great homemaker can use every part of something, taking what would be thrown out and turning it into something valuable and delicious. Use this syrup at your next breakfast, or give the jars away as homemade gifts. Enjoy!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.