Apple Cinnamon Syrup has the favored fall flavors of apples and cinnamon combined. We love using it on crepes, pancakes, waffles, and even ice cream. It has the added benefit of being so easy to make.
Apple Cinnamon Syrup
This recipe makes approximately 6-pints of Apple Cinnamon Syrup.
Ingredients:
6 cups Apple Juice
5 cups Sugar
4 cups Water
3 cups Corn Syrup
1/4 cup Lemon Juice
2 1/2 tsp Cinnamon
1/2 tsp Butter
Prepare Ingredients and Cook Apple Cinnamon Syrup:
Simmer water and sugar to 230 degrees Fahrenheit.
add all ingredients except lemon juice
Add all remaining ingredients except the lemon juice.
Boil for 5 minutes.
Add lemon juice and remove from heat.
Canning the Syrup:
fill jars
Fill the pint jars with Apple Cinnamon Syrup leaving 1/4-inch of headspace.
Make sure to wipe the rim before you add the lid and ring.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 15 minutes if at sea level. Adjust your processing time if you are above 1000 feet in elevation.
processing complete
Once your Apple Cinnamon Syrup has completed processing, turn off the heat, remove the lid and allow it to cool for 5 minutes. Then, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
Apple Cinnamon Syrup
Remove the ring and wash off the jar paying particular attention to the threads.
If your jar did not seal, then place it in the refrigerator and use it immediately. Store the sealed jars in a cool, dry place to enjoy for the next 1-3 years. After three years, the nutritional value of canned food diminishes. The quality is best in the first year.
If you have questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.
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