Apple Cinnamon Syrup

Marie Overton
Dec 12, 2022
2 min read

Updated: Aug 13

Apple Cinnamon Syrup has the favored fall flavors of apples and cinnamon combined. I love using it on crepes, pancakes, waffles, and even ice cream. It has the added benefit of being so easy to make.

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 in a large pot to 230 degrees Fahrenheit.

Wooden spoon stirs orange liquid in metal pot on granite counter, surrounded by peeled apples. Bubbles float on the surface.

Add all remaining ingredients except the lemon juice.

Pot of liquid with a dollop of butter and a layer of cinnamon on top. Two wooden spoons rest in the pot, apples in the background.

Boil for 5 minutes.

Add lemon juice and remove from heat.

Canning the Syrup:

A person in a red shirt and beige apron uses a ladle to pour liquid into jars in a kitchen. The apron has text "Mari...". A pot is visible.

Using a jar funnel, 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.

Person sealing jars of red jelly on a countertop, wearing a beige apron. Kitchen setting with a sink and silver appliance in background.

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.

Person in a red shirt and apron uses jar lifter to handle sealed jars of red liquid on a kitchen counter. Large pot and stove in background.

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.

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.

Jars of apple jelly, fresh red apples, and cinnamon sticks in a silver holder on a speckled countertop, creating a cozy, warm setting.

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.