Preserved Cinnamon Apple Rings
|Boiling water||1 Pint|
|Red cinnamon candies||1 Cup (16 tbs)|
|Tart apples||8 Medium, peeled, cored, and sliced 1/2" thick|
|Sugar||4 Cup (64 tbs)|
Wash and sterilize 2 (1-pint) jars and their closures, set on a baking sheet in a 250° F. oven, and keep hot until needed.
Mix water and candies in a large, heavy saucepan, stirring until candies dissolve; add apples, cover, and simmer 10 minutes until transparent.
Pack apples into jars and set, uncovered, in oven.
Add sugar to saucepan and boil, uncovered, 3 minutes.
Pour syrup over apples, filling jars to within 1/4" of tops.
Wipe rims, seal, and process in a hot water bath 20 minutes.
Remove jars and secure seals if necessary.
Cool, check seals, label, and store in a cool, dark, dry place.