Ingredients
check book!!!
- 6 large apples (use tart ones like Granny Smith)
- 4 c. water
- 1 1/2 c. cinnamon red hots candy
- 2/3 c. sugar
Directions
- Combine the water, red hots, and sugar in a medium sauce pan, and heat until red hots dissolve completely.
- Turn the heat to low and stir in the sliced, peeled apples. Cook for about 10 minutes.
- Take the pan off the heat and let the apples set while you sterilize your canning jars, lids, and rings. This recipe makes approximately 4 pints or 2 quarts of cinnamon apples.
- When the jars are ready, re-heat the apple mixture until it starts simmering again and then pour into prepared jars, leaving 1/2 inch head space. You can easily measure the headspace with this inexpensive canning funnel.
- Wipe the edges of the jars with a damp towel and place the lids and rings on the jar.
- Process the jars in a boiling water canner for 15 minutes.
- Remove jars from pan and set on a towel on the kitchen counter until completely cooled and the lids have sealed.