You don't need to "can" these sweets, but you will need to process them in a water bath if you don't plan on eating them within a few days. They do stay nice in your refrigerator for a few days and taste marvelous chilled.
You can cut them into rings or eighths (like I did above). Whatever you enjoy will work. I prefer slicing them in wedges, because I think they are easier for the children to eat. It also allows me to squeeze a lot more apple slices into a quart jar.
I have used two different recipes. One uses cinnamon perils and the other relies on cinnamon sticks. I like them both, because I enjoy the vibrant red of the cinnamon candies and the visible sticks in the apples.
I will have a few disappointed guys this fall, because our apples didn't fare very well this Spring and decided not to hang around for the summer. I am hoping that I can snag a few pecks from the Farmer's Market for a good price. What would Fall be like with no apples to peel and put up?
To make this fall delicacy, peel and slice your apples. Soak the slices in lemon juice and water until ready for use. This will prevent the wedges from turning brown.
Here are the recipes I use for Cinnamon Candied Apples:
Cinnamon Stick Apples
- 2 cups sugar
- 2 cups water
- red food coloring (optional)
- 4 cinnamon sticks
- lemon juice
- fresh apples, peeled and sliced (about 8-10 large apples per recipe)
Bring the syrup to a boil and boil for 5 minutes in a large pot. Add the apples to the syrup and bring to a boil for another 30 minutes. This infuses the flavor in the apples and the aroma in your house. Pack and seal following the directions below.
Candied Cinnamon Apples
- 1 3/4 cups of sugar
- 3/4 cups of water
- 9 ounces of small red cinnamon candies
- about 8 large apples
Processing and Sealing
Pack tightly into jars and pour syrup over the apple slices. Leave a 1/2 inch of headspace and remove air bubbles with a knife. Seal the jars with lids and rings.
Process apple slices in a boiling water bath. 15 minutes for pints and 20 minutes for quarts.