Victorio VKP1148 Aluminum Steam Juicer - Manual (Page 14)

12
Apple-Cinnamon Syrup
Yield: About 6 pints.
Ingredients:
6 c. Apple Juice 4 c. Water
3 Cinnamon Sticks, broken 3 c. Corn Syrup
5 c. Sugar ¼ c. Lemon Juice
Procedure: Once you have finished juicing your apples (refer
to page 5 for juicing instructions) measure 6 cups of juice into a
medium saucepot, then add the cinnamon sticks. Simmer 5 minutes;
set aside. Combine sugar and water in a medium saucepot; boil to
230° F (adjust for altitude). Add apple juice, cinnamon sticks and
corn syrup to sugar syrup. Boil 5 minutes. Remove cinnamon sticks.
Stir in lemon juice. Ladle hot syrup into sterile jars, (refer to p. 8 for
proper sterilization instructions), leaving ¼-inch headspace. Wipe
rims of jars with a dampened clean paper towel. Adjust lids and
tighten rings finger-tip tight ONLY. Then, process in a water-bath
canner according to your altitude. If you are unsure of your altitude
level, please contact your local extension office.
Processing Times:
Altitude Half-pints or Pints
0-1,000 ft 10 min
1,001-6,000 ft 15 min
Above 6,000 ft 20 min
*This recipe has been adapted from the apple-cinnamon syrup recipe
in Ball’s Blue Book, Guide to Preserving, 100th Anniversary Edition, p.
82.