Apples with a hint of vanilla and brandy - what could be better?! I cannot wait to use some of these in my baked goods! These can be snacked on as well but, will be great served with pork or duck during the Holidays. Warmed and served with cinnamon ice cream - oh my! ~Enjoy! Diane
4 cups granulated sugar
3 cups water
1 teaspoon vanilla bean paste, optional
5 lbs firm red apples, cored, cut into 1/4 inch rings, treated to prevent browning* and drained , I used gala apples
1 cup brandy, I used E&J -VS Brandy
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE sugar, water and vanilla bean paste in a large stainless steel stock pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring to dissolve sugar, about 5 minutes. Add apple rings and return to a boil. Reduce heat and boil gently, stirring occasionally, until apples are slightly tender, about 15 minutes. Remove from heat.
REMOVE apple rings from syrup using a slotted spoon, and place in a large glass or stainless steel bowl to cool just a bit so you can handle. Return syrup to a boil over high heat. Remove from heat and stir in brandy.
PACK hot apple rings loosely into hot jars leaving 1/2 inch headspace. Ladle hot syrup into jars to cover apple rings leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Yield: Approx 6 pints
*To treat apple slices to prevent browning, use Fruit Fresh or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.