This recipe for Red Hot Candied Apples is a traditional way of making a sweet canned apple. Emmaline’s Grandmother was known for making them every year. The sweet cinnamon taste and pretty pink color come from the addition of red hot candies. While you could eat this on pork, our favorite thing is to just eat it as a side of fruit at dinner.
Red Hot Candied Apples
This recipe makes approximately 17 pints of Red Hot Candied Apples.
Ingredients to make the Red Hot Candied Apples:
12 pounds of cored, peeled, and sliced Apples
12 cups Sugar
6 cups Water
1 1/4 cups Vinegar
1/2 cup Red Hots
2 teaspoons Ground Cloves
1 teaspoon Ground Ginger
Boil apples in water for 5 minutes.
Combine all the ingredients in a large pot and boil for 3 minutes.
Fill the jars leaving 1/2-inch of headspace.
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.
Once your Red Hot Candied Apples have completed processing, turn off the heat and allow them 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.
After they have sealed fully remove the rings and wash the threads and the rest of the jar well.
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 any questions about canning with a boiling water bath canner or how to adjust the processing time for altitude, take a look at our canning basics videos.
We hope you love this recipe as much as we do.
