Apple Cinnamon Syrup Canning
Capture the cozy essence of fall with this delightful Apple Cinnamon Syrup Canning recipe! Combining fresh apple juice, warm spices like cinnamon and nutmeg, and a touch of tangy lemon juice, this homemade syrup transforms everyday dishes into irresistible treats. Perfect for pancakes, waffles, or even drizzling over ice cream, this recipe takes just 45 minutes to prepare and includes simple canning instructions so you can preserve its rich, spiced flavor for up to a year. Optional cinnamon sticks add an extra burst of aromatic goodness, making each jar a gift-worthy treasure. Whether you're a seasoned canner or new to preserving, this step-by-step guide is your ticket to sweet apple bliss.
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Recipe Information
Ingredients
- 4 cups Fresh apple juice
- 2 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Lemon juice
- 2 Cinnamon sticks (optional, for added flavor during canning)
Instructions
Prepare your canning supplies: Sterilize jars, lids, and rings by boiling them in water for at least 10 minutes. Keep them warm until ready to use.
In a large saucepan, combine the apple juice, granulated sugar, ground cinnamon, and ground nutmeg. Stir well to fully dissolve the sugar.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Reduce the heat to a simmer and let the syrup cook for 20-25 minutes, stirring occasionally, until it thickens slightly. It should be able to coat the back of a spoon.
Remove the saucepan from heat and stir in the lemon juice to enhance the flavor and help preserve the syrup.
Optional: For a more robust cinnamon flavor, place one cinnamon stick in each sterilized jar before filling with the syrup.
Using a jar funnel, carefully ladle the hot syrup into the sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Place the lids and rings on the jars, tightening them to fingertip-tight (do not overtighten).
Process the jars in a boiling water bath canner for 10 minutes if at sea level. Adjust processing time based on your altitude (add 1 additional minute for every 1,000 feet above sea level).
Remove the jars from the canner and place them on a towel or cooling rack. Let them sit undisturbed for 12-24 hours to cool and seal.
After cooling, check the seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed properly. Store sealed jars in a cool, dark place for up to 1 year.
For any unsealed jars, refrigerate and use within 1 month.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 521.1 g | 189% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 513.4 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
