Apple Syrup Canning Recipe
This apple syrup recipe transforms kitchen scraps into a sweet and flavorful syrup perfect for drizzling on pancakes, waffles, or ice cream.
Servings: 4 half pints
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
You can use cut-up apples for this recipe. You will want to cut the apples in half and cut each half into quarters. No need to peel or core the apples.