Canned caramel apples

Ingredients for 1 servings:

• 2 kg apples, sour or windfall
• 250 g sugar
• 1 liter of water
• 3 stalk(s) cinnamon
• 6 cloves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

delicious use for sour windfall fruit or apples that do not keep for long

Heat the sugar in a large saucepan until lightly caramelized. Then deglaze with the water and bring to a boil until the caramel has completely dissolved. Peel the apples, remove the cores and any damaged parts, and cut them into approximately 1/2 cm thick slices. Place 1/2 cinnamon stick and 1 clove into each of 6 1/2-liter jars, then layer the apple slices as tightly as possible, leaving a level of approximately 0.5 cm below the rim. Fill with the sugar syrup, just below the rim. If the amount of liquid is insufficient, simply add more in the same ratio (1 liter of water to 250 g of sugar). Seal the jars with wet rubber bands and glass lids, securing with clamps. Sterilize in a preserving kettle at 80°C for approximately 30 minutes (or in the oven at 175°C until bubbles begin to rise in the jars). Then turn off the stove or oven and let the jars cool completely, remove the clamps, and wipe the outside of the jars. The caramel apples will keep for at least 6 months (some of mine even over a year).