Canning Hot Cinnamon Apples

These apples would make a wonderful homemade gift.

Have you ever heard of or tried Cinnamon Red Hot Apples before? I’d love to know.

I was drawn to this recipe in the Ball Canning Book because it seems like a quirky, retro dish that my grandma would have made.

Ingredients

• 8-10 lb. fresh apples
• Ball Fruit-Fresh
• 1 1/2 c. sugar
• 1/2 c. Cinnamon Red Hot Candies
• 2 sticks cinnamon
• 2 tsp. whole cloves
• 1 tsp. ginger
• 2 c. water
• 1 1/2 c. vinegar
• 2/3 c. light corn syrup
• 2 tbsp. red food coloring optional

Instructions

• Wash, core and peel apples.
• Cut apples lengthwise into eighths.
• Treat with Fruit Fresh to prevent darkening.
• Combine remaining ingredients in a large saucepot and bring slowly to a boil.
• Drain apple wedges and add to syrup mixture; cover and simmer 4 minutes.
• Pack hot apples into hot jars, leaving 1/2 in headspace.
• Ladle hot syrup over apples, leaving 1/2 in. headspace.
• Remove air bubbles. Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.

Nutrition

Calories: 706kcal | Carbohydrates: 184g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 664mg | Fiber: 16g | Sugar: 158g | Vitamin A: 327IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 1mg