Apple Cinnamon Syrup II


6 pints


6 cups apple juice
3 sticks cinnamon, broken
5 cups granulated (white) sugar
4 cups water
3 cups corn syrup
1/2 cup lemon juice


Combine apple juice and cinnamon stick in medium saucepan. Simmer 5 minutes; set aside.

Combine sugar and water in medium saucepan; boil to 260°F (127°C). Add apple juice and corn syrup and cook for 5 minutes. Remove form heat and strain syrup. Stir in lemon juice.

Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in boiling-water canner.

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