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Spiced Apple Rings

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):




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2 Responses to “Spiced Apple Rings”

  1. Heidi says:

    Are these super sweet? I would be using the cinamon sticks, not candies. I always do low sugar alternatives in recipes and would like to know if I could cut the sugar in this. My family won’t even eat full sugar jelly recipes because it is too sweet. I usually halve the sugar in recipes. Would this be too spicy?

  2. admin says:

    They are pretty sweet. We’ve made two batches of these now and I think next time we may try the cinnamon sticks instead of the candies. I’m not sure on cutting the sugar down. I want to try that next time also – my mom who found the recipe is diabetic so she is eating this is small portions. As for spicy, it doesn’t taste spicy as in salsa spicy 🙂 I don’t handle spicy that well -the spiced goes more towards the cinnamon spice comment I believe.

    Thanks for visiting!! Nice to see actual comments and not just lots of spam!

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