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Apple-Cinnamon Syrup

6 cups apple juice
3 sticks cinnamon, broken
5 cups sugar
4 cups water
3 cups corn syrup
1/2 cup lemon juice

1. Combine apple juice and cinnamon stick in medium saucepan. Simmer 5 minutes; set aside.
2. Combine sugar and water in medium saucepan; boil to 260*F (125*C). Add apple juice and corn syrup and cook for 5 minutes. Remove form heat and strain syrup. Stir in lemon juice.
3. Ladle into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling-water canner.

Makes about 6 pints.

Note: Store opened jar of syrup in refrigerator.