For a refreshing change of pace, try this
delicious apple-cinnamon syrup on pancakes, waffles and French
toast.
Apple-Cinnamon Syrup
6 cups apple juice
3 sticks cinnamon, broken
5 cups granulated sugar
4 cups water
3 cups corn syrup
1/2 cup lemon juice
- Combine apple juice and cinnamon stick
in medium saucepan. Simmer 5 minutes; set aside.
- 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.
- 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.
