I spent a good portion of my Sunday in the kitchen. I had plans to can the remainder of my apples, but fell a bit short of that goal. I’m sure I will get to it soon.
However, I did have a chance to make this Apple Cider Syrup. I haven’t cracked open a jar yet, but it looks fantastic. The tastes I snuck as I cooked it were pretty amazing as well.
I followed the instructions on food in jars. All you need is a gallon of unpasteurized apple cider, 3 cinnamon sticks, and 2 cups of sugar. It takes quite a while to cook, but needs very little supervision – I had this simmering on the back burner while I cooked a roast chicken dinner.
A few things I noticed while making this. One: keep an eye on it at the start. When I was first bringing it to a rolling boil, it went from zero to overflow in the brink of an eye. So either use a pot with plenty of room or be ready to turn it down to a simmer immediately. Two: I had a lot of sediment floating at the top of my cider as it boiled down. I skimmed this off the top as it collected. I also strained the syrup through some cheesecloth before putting it into jar. Three: mine took a lot longer than an hour to simmer down to a little less than half of the starting volume. Just be patient. Four: my syrup took forever to reach 218 degrees. I was stuck at 216 degrees for what felt like ages. Again, be patient – it will eventually get where you need it to be.
Marisa suggests giving this as a holiday gift, but I’m not sure I’ll be able to part with mine. I’m looking forward to a hot cup of cider on a cold winter night.