Categories: Canning & Pickling

Ingredients

• 4 to 5 pounds apples
• 2 to 4 cups sugar, tasting as you add (I used almost the full 4 cups.)
• Fruit Fresh
• 2 cups Distilled water
• 1/3 cup red hot cinnamon candies (use more or less according to personal preference)
• 1/3 cup vinegar
• 1 tablespoon whole cloves
• 1 to 2 cinnamon sticks, optional (I used 1 1/2 stick)
• 1/2 teaspoon ground ginger, optional (I used some but a little less)
• 2 slices lemon

Directions

1. Peel, core and slice apples. You can slice in 1/2 inch thick rings or you can cut into wedges, I did wedges.

2. As you are peeling and slicing apples drop into a solution of Fruit Fresh and tap water to prevent discoloration.

3. Bring the 2 cups Distilled water, cinnamon candies, sugar, vinegar and lemon slices to boil. Tie cloves and optional cinnamon sticks in a coffee filter and also bring to boil in solution. Simmer 5 minutes. NOTE: If you choose to use ginger, add now also.

4. HOT PACK: You can now remove apples from Fruit Fresh solution with a slotted spoon. Drop apples into boiling solution. Simmer for 4 to 5 minutes. Remove apples from syrup, pack in jars, top off with hot syrup leaving 1 inch head space. Wipe rims, seal. Process in hot water bath canner for 15 minutes.

5. COLD PACK: Remove apples from Fruit Fresh solution with a slotted spoon. Pack into jars, top with hot syrup. Leaving 1 inch head space. Wipe rims, seal. Process in hot water bath canner for 20 minutes.

6. I did the COLD PACK method.

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