One of the things I like about apples is that you can use every part.
With a little work nothing goes to waste.
Remember this picture from Tuesday?
I took about half of my apple peals and cores and boiled them for a while, until everything was soft and all the color was gone from the peel.I then poured everything into a colander lined with light weight fabric and let it drip for several hours into a big bowl.
I got about 3 gallons of juice
filled this jug and put it in the refrigerator until I was ready to use it.
I decided to make Apple-Cinnamon Syrup,
(you can also make jelly with the juice, it is a really pretty pink color)
I measured out the juiceand prepared the syrup
Once the syrup was ready I added it to 6 cups juice, three cups corn syrup (I know, bad) and 1/4 cup lemon juice along with 4 cinnamon sticks and brought it all to a boil.
It came out a beautiful golden color.
I actually had to boil the sugar and water until it reached a soft syrup.
I have never made candy, or used a candy thermometer.
It made me feel like a grown up.
(do you ever have those moments?)
Once the syrup was ready I added it to 6 cups juice, three cups corn syrup (I know, bad) and 1/4 cup lemon juice along with 4 cinnamon sticks and brought it all to a boil.
I let it boil hard for 5 minuets.
It came out a beautiful golden color.
The processed for 20 minutes.
Tomorrow we are going to have Apple Pancakes (which is my new favorite breakfast) drizzled with Apple-Cinnamon Syrup.
(if anyone would like a more detailed recipe please e-mail me at aimee@prosphotos.com, or you can find them in “Ball Complete Book of Preserving“
Looks yummie, thank for sharing! I REALLY think you need to start a cooking blog, I could stand to see a new recipe from you every day!
I’m loving your apple ideas… I don’t have apples, but the Sunflower Market has them for .39/lb this week so I think I might actually break down and do some canning for the first time in 8 or so years 🙁
So inspiring to see you can fruits. Makes me want to start again. Love the idea for syrup. Keep going!
Holy cow girl, you’ve got me cravin’ apples. I think we are buying some this weekend.
*hugs*
I love the color! So pretty!
I never thought about using the cores and peels to make the juice like that. When I make my apple butter I am going to save them too. I have that Ball canning book so maybe I will just copy you and make syrup. 🙂
This looks yummy! I might have to add this to my list of canning still yet to do. One can never can too much, right?! 😛
With every post you make I am getting closer to wanting to can. Almost, almost.
we planted a garden this year in hopes of having stuff to can…not so much, however we learned quite a bit and next year will be going MUCH better i think…my friend and i will be canning like nobodies’ business! that syrup looks YUMMY!
what kind of apples did you use??
looks very yummy!!
Charlene, I use whatever apple I can get my hands on! 😉 This year I used Honey Crisp (I had never heard of that variety before).
Such beautiful pictures. I have never done any canning. I have made some jam and put it in my refrigerator. It was wild plum jam, made from trees I planted myself several years ago. Fun!
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