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Cinnamon-Spiced Apples for Winter
Firm apples preserved in a sweet syrup with sugar and cinnamon, making them a great ready-to-use filling for pies, strudels, and crepes.
Ingredients
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COMPONENT to taste
- to taste
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Method
Wash the apples, cut them into quarters, remove the cores, and chop them into small cubes.
To prevent the apples from browning, drop them into a bowl of water mixed with citric acid.
Wash the jars thoroughly with baking soda in hot water, boil the lids for 2-3 minutes, and keep them hot.
Pack the apples tightly into the clean jars up to the shoulders, gently tapping the bottom of the jars on the table to settle them.
Pour boiling water over the apples, cover with the lids, and let them steep for 10 minutes.
Drain the water into a saucepan, stir in the sugar and cinnamon, bring to a boil, and pour the boiling syrup back over the apples.
Seal the jars tightly with the hot lids, turn them upside down, and wrap them in a towel until they cool completely.
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