Recipe of apples in syrup

Ingredients and Equipment For delicious apples in syrup, you need:
- Two to three kilos of sweet apples: the Gros Damelot, the apple of Mid-August, or even the Golden will do very well.
- The syrup: to do well, powdered sugar, a stick of cinnamon, one or two cloves, star anise and zest of an untreated orange as far as possible.
- For the rest: the juice of half a lemon and twice as many jars of about 1 liter as kg of apples.   

With the jars Wash your jars with very hot water, then reserve them and provide them with new seals, it's safer.  

Prepare the syrup with 1 liter of cold water 500g of sugar.
Add the spices, cinnamon, clove, star anise then the zest of the orange. Bring everything to a boil and reserve.  

Fill a salad bowl with fresh water and the juice of half a lemon. It will serve to preserve apples from oxidation during the rest of the preparation.  

Peel your fruit, cut the larger ones in half or in four pieces, without forgetting to remove the core, then, reserve in the salad bowl of lemon water.
You can serve, especially if your apples are small, apple peel. The essential thing is that they are nibbled.  

Install the new seals, then store your apple pieces in the jars and gently cover it with syrup.   

At the sterilizer Close your jars, place them in your sterilizer , thinking of stalling them with dishcloths to prevent them from colliding and breaking.  

Sterilize everything for 30 minutes at 90 °.
At the end of these 30 minutes, open your sterilizer and take out your preparations, taking care not to burn yourself.  

Keep in a cool, dark place and consume without moderation.   


All about jar sterilizers.