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Cinnamon Apple Rings

Prep Time:

15 Minutes

Cook Time:

1 hour ish


4 Servings


About the Recipe


  • Ingredients:
    6 lbs firm tart apples/such as granny smiths (max.diameter 2-1/2 inches - approx 12 apples)
    6 cups sugar
    3 cups water
    1/2 cup plus 2 Tbs white vinegar (5% acidity)
    1-1/2 Tbs whole cloves, in cheese cloth or tea ball
    1/3  cup red hot cinnamon candies
    Fruit Fresh *optional, to prevent darkening

    Yield: About 5 to 6 pint


  1.  Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller and immerse in ascorbic acid solution such as Fruit Fresh. (I used my apple peeler to peel/core/slice)  

  2. To make flavored syrup, combine sugar water, vinegar, cloves (placed in cheesecloth or a tea ball), cinnamon candies, or cinnamon sticks and food coloring in a 6-qt saucepan/pot. Stir, heat to boil, and simmer 3 minutes.  

  3. Drain apples, add to hot syrup, and cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace. 

  4. Remove air from jars and adjust headspace once again, wipe rims well before applying lids. Process in a Boiling Waterbath Canner for 10 minutes or according to your local altitude/regulations. 

  5. Once timing is up on canner, let the jars set in your canner with burner off and lid removed for an extra 5-10 mins to help prevent against siphoning, carefully remove jars from canner and let cool in a draft free area for 12-24 hours before washing, labeling and storing sealed jars. 

  6. Any jars that are unsealed need to be refrigerated and eaten first.

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