Red Hot Cinnamon Apples
 I was drawn to this recipe in the Ball Canning Book because it seems like a quirky, retro dish that my grandma would have made. Also, I have gallons of apples waiting to be preserved from our tree so new recipes are always welcomed this time of year! If you’ve never tried them, they taste like a cinnamon-y sweet apple pickle. Sounds weird, but they’re good!
How to Make Red Hot Cinnamon Apples:
Yield: about 6 pints
Step 1: Wash, core  and peel apples.
Step 2: Cut apples lengthwise into eighths.
Step 3: Treat with Fruit Fresh to prevent darkening.
Step 4: Combine remaining ingredients in a large saucepot and bring slowly to a boil.
Step 5: Drain apple wedges and add to syrup mixture; cover and simmer 4 minutes.
Step 6: Pack hot apples into hot jars, leaving 1/2 in headspace.
Step 7: Ladle hot syrup over apples, leaving 1/2 in. headspace.
Step 8: Remove air bubbles. Adjust two-piece caps.
Step 9: Process 15 minutes in a boiling-water canner.
These apples would make a wonderful homemade gift! Have you ever heard of or tried Cinnamon Red Hot Apples before? I’d love to know!
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Red Hot Cinnamon Apples
Ingredients
- 8-10 lb. fresh apples
- Ball Fruit-Fresh
- 1 1/2 c. sugar
- 1/2 c. Cinnamon Red Hot Candies
- 2 sticks cinnamon
- 2 tsp. whole cloves
- 1 tsp. ginger
- 2 c. water
- 1 1/2 c. vinegar
- 2/3 c. light corn syrup
- 2 tbsp. red food coloring optional
Instructions
- Wash, core and peel apples.
- Cut apples lengthwise into eighths.
- Treat with Fruit Fresh to prevent darkening.
- Combine remaining ingredients in a large saucepot and bring slowly to a boil.
- Drain apple wedges and add to syrup mixture; cover and simmer 4 minutes.
- Pack hot apples into hot jars, leaving 1/2 in headspace.
- Ladle hot syrup over apples, leaving 1/2 in. headspace.
- Remove air bubbles. Adjust two-piece caps.
- Process 15 minutes in a boiling-water canner.
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