Spiced Crab Apples or Spiced Apple Rings or Spiced Peaches Recipe

How to make it

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• For Spiced Crab Apples:
• Choose sound crab apples, uniform in size, about the size of a childs Jack ball.
• Do not pare crab apples
• For Spiced Apple Rings:
• Do not peel apples
• Slice apples into rings aproximately 1/4 to 1/3 inch thick.
• Using a cutter just the size of the apple core, cut the core out of the apple making the slice look like a donut.
• Drop them into cold water as you slice them to prevent them from browning
• For Spiced Sliced Peaches:
• Wash, peel, pit and slice peaches
• For the Syrup:
• Place spices in cheese cloth and tie. If you prefer the spices can be placed in a tea ball and hang on the side of the pan.
• Discard spices when ready to put fruit into jars.
• Make a spiced syrup by heating together apple juice, and/or water, sugar and spices Add food coloring if you are using it.
• Heat syrup until sugar is completely dissolved.
• This is enough syrup for about 5 pints of fruit.
• Let syrup cool a litle then add your prepared fruit.
• Let syrup and fruit heat just to boiling, but not boiling. Let it cook for 3 minutes. .
• Turn off the heat, add a good fitting lid to your pan and let the fruit set overnight, do not remove spice bag and do not refrigerate..
• Next morning remove spice bag and pack apples without reheating into clean sterilized pint jars and fill to within 1/2 inch of top of jar with the syrup.
• Clean top of jar, and place on cap, screwing on the band FIRMLY TIGHT.
• Process jars in water bath at simmering temp of 180* for 20 minutes.
• Turn off heat and let cool enough so you can remove jars safely without fear of being burned.
• Remove jars to safe place and listen for awhile to make sure each jar pops signifying it has sealed.
• If you have syrup left over pour it into a jar and refrigerate. It makes awesome pancake and waffle syrup or use on cake or ice cream. JUst a great sauce.