Spiced Apples for Canning
Delicious in a pie or tart, over ice cream, or in a bourbon cocktail!
Ingredients
- 6 lbs cooking apples cored and peeled (Granny Smith, Gala, McIntosh)
- 1 Tablespoon fresh lemon juice
- 2 1/4 cups sugar
- 1 teaspoon ground cinnamon
- pinch of nutmeg
- 1/2 teaspoon kosher salt
- 5 cups water + more for water bath
- see notes for additional optional spices
Instructions
- Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, hot water on the stove, or extremely hot sink water. (Boiling water can compromise rubber gaskets.)
- Wash, peel, core, and slice your apples, tossing with lemon juice as needed to keep the sliced apples from browning.
- In a medium stock pot over medium heat combine sugar, cinnamon, nutmeg, salt, and water and simmer for 20 minutes.
- Place sliced apples into jars leaving about ½ an inch of head space in the top.
- Ladle hot syrup into each jar, filling with enough liquid to cover apples. Gently push down apples to submerge and release any air bubbles.
- Wipe rims with a damp, lint free towel. Top with lids and loosely tighten rings.
- Completely submerge jars in a large stockpot of water using either a canning basket or tongs and allow to boil for 25-30 minutes.
- Remove carefully from the water bath and allow jars to cool completely before removing rings and storing.
Notes
The spiced syrup can be tailored to your palate. Use your favorite warm spices, like allspice, star anise, cloves and cardamon. Go easy as these are potent spices. Start small with 4 cloves, 2-3 star anise, etc.
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