Apples in SyrupMakes about 8 (16 oz) pints or 4 (32 oz) quarts
If you plan to use these preserved apples for baking, they are delicious in cobblers, pies and other desserts.
Level of Ease:Medium
Preserving Method:Waterbath Preserving
You Will Need:
- 10-12 apples, stemmed, peeled, cored and quartered, treated to prevent browning* and drained (about 30-36 medium)
- 1 batch hot light or medium syrup
- 8 (16 oz) pint or 4 (32 oz) quart glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- PREPARE syrup by combining 2-1/4 cups sugar and 5-1/4 cups water for light or 3-1/4 cups sugar and 5 cups water for medium in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil down.
- COMBINE apples and syrup in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and boil gently for 5 minutes, until heated through.
- PACK hot apples into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into jar to cover apples leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- *To treat apple slices to prevent browning, submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
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