Ingredients
Scale
- 24 medium sized apples, cut into eighths and treated to prevent browning
- 2 cups water
- 1 1/2 cups sugar
- 1 1/2 cups vinegar
- 1/2 cup cinnamon red hot candies
- 2/3 cup light corn syrup
- 2 cinnamon sticks, 4 inches each
- 2 Tablespoons red food coloring (optional)
- 2 teaspoon whole cloves
- 1 teaspoon ground ginger
Instructions
- Fill the cold pack canner with water and place it on medium high heat.
- Wash and sterilize the lids and pint jars. Then set them aside.
- Combine the sugar, cinnamon candies, cloves, ginger, water, vinegar, corn syrup and red food coloring (if using it) in a large stainless steel pan.
- Bring the mixture to a boil over medium high heat, stirring frequently.
- Add the apples and stir the mixture until the apples are heated all the way through. This takes about 5 to 6 minutes.
- Remove the cinnamon sticks and discard.
- Use a slotted spoon to fill the jars with the apples. Pack the jars to a half-inch from the top of the jar.
- Use a ladle to fill the extra space in the jars with the hot syrup. Be sure the apples are covered.
- Remove the air bubbles and add more hot syrup if necessary.
- Wipe the rim of the jar.
- Center the sterilized lid on the jar and screw the band down until resistance is met. It should be fingertip-tight.
- Place jars in the canner making sure they are completely covered with water.
- Bring the canner to a boil and process the pint jars for 15 minutes.
- Turn the burner off after 15 minutes.
- Remove the canner lid and wait for 10 minutes, then remove the jars, tighten the lids and allow the jars to cool overnight.
- Remove the bands and check the jars the next day to make sure the lids are sealed.
- If the lids are sealed, label and store the the jars in a cool, dark place.
- If the lids are not sealed you can either go back to step 10 and start over or put the jars in the refrigerator and use them right away.
- Prep Time: 30 minutes
- Cook Time: 31 minutes
- Category: Desserts
- Method: Stovetop
