I know I say this a lot on recipes I’ve posted but……These are AMAZING!
A few things we did different than the recipe. We didn’t peel the apples and it still taste great! We made it with the red hot cinnamon candies (it suggest using this or cinnamon sticks) to get that true red color plus: Although I’m listing it as an option, I highly recommend that you use the red food coloring. Picture after the recipe on the difference between with and without the food coloring.
Spiced Apple Rings
- 12 pounds firm tart apples, no more than 2 1/2-inch diameter
- 12 cups sugar
- 6 cups water
- 1 1/4 cups white vinegar, 5% acidity
- 3 T whole cloves
- 3/4 cup red hot cinnamon candies or 8 cinnamon sticks
- 1 teaspoon red food coloring, optional
1. Wash apples.
2. Peel and slice one apple at a time.
3. There are two ways to slice the apple – do what best works for you!
1st option: Cut crosswise into 1/2-inch slices, remove core area with a small melon baller or apple corer.
2nd option: Core the apple using an apple corer. Cut crosswise into 1/2-inch slices (this is the option we used).
4. Immerse in ascorbic acid solution to keep the apples from discoloring.
5. In a 6-quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies or cinnamon sticks and food coloring.
6. Stir, heat to boil and simmer 3 minutes.
7. Drain apples, add to hot syrup and cook 5 minutes.
8. Fill wide mouth sterilized canning jars with apples rings and hot flavored syrup, leaving 1/2-inch headspace.
9. Adjust lids and process in a boiling water canner according to the recommendations below.
Makes about 16 pints.
Recommended process time for Spiced Apple Rings in a boiling-water canner.
Style of Pack: Hot, Jar Size: Half-Pints or Pints.
Process Time at Altitudes of:
0-1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
Difference between using red food coloring (on left) or not (on right):