Canning Apple Cider Syrup

 This is so good.  I like it drizzled pancakes, waffles and French toast.  I've seen where some people drizzle it over biscuits, yogurt, grilled chicken or pork, ice cream and flavoring in coffee.

Before adding the sugar, taste the syrup once it's cooked down.  If it's not sweet enough add the sugar.

You can do this with just a couple cups of cider if you don't want to can it.

CANNING APPLE CIDER SYRUP 

(5-6 pints)

Ingredients:

*2 gallons apple cider (not juice)

*3-4 cinnamon sticks

*8-10 whole cloves

*1/2-1 cup granulated sugar (optional)

Directions:

~In a large heavy bottom stock pot, add 2 gallons apple cider, 3-4 cinnamon sticks, and 8-10 whole cloves.

~Bring mixture to a boil over high heat.

~Once boiling, reduce heat to medium/low and simmer for 2-3 hours, stirring every 30 minutes.

~Turn heat down to low and simmer for another 1-3 Horus  or until the liquid has evaporated by 2/3, stirring every 15-25 minutes. 

~Stir in  1/2-1 cup granulated sugar and simmer for another 15 minutes.

~Bring hot water to a boil in your hot water canner.

~Heat lids in hot water for 1 minute.

~Fill sterilized canning jar to within 1/4 inch from top.

~Wipe off rim of jar (I do this a paper towel dipped in white vinegar).

~Place lid and ring on tightening it finger tight.

~Place in boiling water in canner.

~Process for 10 minutes.

~Shut off heat and allow to sit in hot water for another 5 minutes.

~Remove from canner and sit on a towel to cool (the bubble on the lid will be flat if it sealed correctly.  Sometimes this happed right away and sometimes it takes 5 minutes or so.  If the bubble is still there after 5 minutes turn the jar upside down for 1/2 hour.  it should definitely seal by then).

~Leave jars sitting for 24 hours before storing.