Preserved Apples in Cinnamon Syrup
This is a simple method for preserving apples (Malus domestica) in a sweet cinnamon syrup. The preserved apples can be used as filling for pies and cakes, or served as a side dish with ice cream or roasted meats.
Ingredients
For the apples
- Fresh apples
- Water
- Lemon juice (Citrus limon)
For the syrup (per batch)
- 4 liters water
- 2½ cups sugar
- 1 tablespoon ground cinnamon (Cinnamomum verum)
Multiply the syrup recipe as needed for the number of jars you are filling.
Instructions
- Fill a large bowl with water and add a squeeze of lemon juice. This prevents the apples from browning.
- Peel the apples and remove the cores. Place the prepared apples in the lemon water.
- Prepare the syrup by combining the water, sugar, and cinnamon in a large pot. Bring to a boil, stirring until the sugar dissolves.
- Sterilize your canning jars and lids.
- Pack the prepared apples into the sterilized jars.
- Pour the hot syrup over the apples, leaving appropriate headspace.
- Place the sterilized lids on the jars and secure tightly.
- Process the filled jars in a boiling water bath for 5 minutes.
- Remove the jars and let them cool overnight.
- Wash the outside of the jars and label with the contents and date.
Storage
Properly sealed jars will keep for up to 2 years in a cool, dark place.
Suggested Uses
- Filling for apple pie
- Stuffing for roasted poultry
- Topping for ice cream
- Side dish for pan-fried salmon or trout
- Filling for apple cake
- Mashed as filling for pastries or doughnuts
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