How to make it

  • Wash and core apples; do not peel. Slice apples into 1/2 inch thick
  • rings. To prevent browning, drop apple rings into a bowl of cold
  • water (about 2 quarts) containing 1/2 teaspoon ascorbic acid powder
  • (1500 mg), or use equivalent in finely crushed vitamin C tablets or
  • 1/2 cup lemon juice. Keep apples covered with ascorbic acid water
  • until ready to use.
  • Combine sugar, 2 cups water and cinnamon sticks in a large
  • saucepan. Add a few drops of red food coloring, if desired.
  • Bring syrup to a boil and boil for five minutes.
  • Remove from heat. Drain apples, add to syrup. Return syrup and
  • apples to a boil; reduce heat and simmer 30 minutes.
  • Remove from heat and let stand until cool. Remove apple rings from
  • syrup. Loosely pack apple rings into canning jars leaving 1/2 inch
  • headspace. Return syrup to heat and bring to a boil.
  • Remove cinnamon sticks. Ladle hot syrup over apple rings leaving
  • 1/2 inch headspace. Remove air bubbles. Adjust two-piece lids.
  • Process pint size jars 15 minutes, or quarts 20 minutes in a boiling
  • water bath canner. Yield about six pints or three quarts.

Reviews & Comments 3

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  • 22566 9 years ago
    I really like these!!

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    " It was excellent "
    elgab89 ate it and said...
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    i love these yum yum thanks very much
    Was this review helpful? Yes Flag

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