Victorio VKP1148 Aluminum Steam Juicer User Manual download pdf (Page 14)

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 nished 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 nger-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 ofce.

Processing Times:

Altitude Half-pints or Pints

0-1,000  10 min

1,001-6,000  15 min

Above 6,000  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.

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Victorio VKP1148 Aluminum Steam Juicer User Manual Page 14