Recipe Created By: Robbie
Prep. Time: 0:20
4 lbs. firm, tart apples - peeled, cored, sliced
2 qt. water
2 Tbls. lemon juice
4 cups granulated sugar
2 cups water
1/3 cup red hot cinnamon candies
1/3 cup distilled white vinegar
1 Tbls. whole cloves
-Soak apple slices in water and lemon juice.
-Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart
-Bring to a boil, then simmer 3 minutes, stirring constantly.
-Drain apples, add to hot syrup, and cook 5 minutes.
-Serve hot OR follow instructions for canning below.
-Place boiling water bath canner (or large pot), filled half full
with water, on the stove burner and begin to heat. Make sure canner has a
removable rack that will fit inside the canner. The canner should be large
enough to allow the water to boil 1"-2" over the jars when they are placed
on the rack in the canner.
-Place an extra kettle of water on the stove burner in case extra boiling
water is needed to cover the jars in the canner.
-Wash jars and bands in hot soapy water; rinse in hot water. Jars should be
boiled in hot water for at least 10 minutes.
-Fill jars with hot apples and syrup, leaving 1/2" head space at the top of
the jar. Run a non-metal knife or spatula along the inside of the jar to
remove air bubbles. Wipe off the top of the jar rim with a clean cloth.
-Place hot sealing lid on packed jar next to glass. Screw band on jar until
-Place jars in canning rack, then place rack in canner while water is
boiling. Ensure jars are far enough apart to allow for circulation of water
around jars. Water should be 1"-2" over the tops of the jars when boiling.
-Begin timing for processing as soon as the water returns to a rolling boil.
Boil, covered, for 20 minutes.
-Remove hot jars from water and place on a towel or rack to cool. Keep jars
out of drafts. Do not turn jars upside down. When jars have cooled, ensure
they have sealed properly.
-Decorate lids by wrapping a ribbon around the rim.
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Thank you for
having this recipe. I had misplaced it and have been
searching for months. I wanted to make these for friends
and family. I had a taste of this at a restaurant and have been
searching ever since. Thanks
I made these and canned them. I
had them on the relish tray for Thanksgiving and everyone said they
tasted just like the spice crab apples we used to have years ago. I
went through 2 jars, that is how good they were. I will definitely
keep this recipe and make again! Thank you!!!
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