Brandied Apple Rings
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
49
Sourness
38
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
Place apple rings in a bowl and pour in enough water to cover
2
Add lemon juice to water
3
Bring sugar and 3 cups water to a boil in a large saucepan; cook and stir until sugar dissolves, about 5 minutes
4
Add apples to sugar-water mixture and return to a boil
5
Reduce heat to medium-low and simmer until apples are tender, about 30 minutes
6
Sterilize the jars and lids in boiling water for at least 5 minutes
7
Pack apple rings into hot, sterilized jars, filling to within 1/4 inch of the top
8
Keep syrup in the saucepan
9
Bring the syrup back to a boil and add brandy; cook and stir until heated through, 2 to 3 minutes
10
Ladle the syrup over apple rings, filling the jars to within 1/4 inch of the top
11
Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles
12
Wipe the rims of the jars with a moist paper towel to remove any food residue
13
Top with lids and screw on rings
14
Place a rack in the bottom of a large stockpot and fill halfway with water
15
Bring to a boil and lower jars into the boiling water using a holder
16
Leave a 2-inch space between the jars
17
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars
18
Bring the water to a rolling boil, cover the pot, and process for 15 minutes
19
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
20
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
21
Store in a cool, dark area