- Most Helpful
- Highest Rating
I made these and canned them. I had them on the relish tray for Thanksgiving and everyone said they tasted just like the spice crab apples we used to have years ago. I went through 2 jars, that is how good they were. I will definitely keep this recipe and make again! Thank you!!!
Super super yummy! I'm not sure how my canned ones came out yet, but I have been eating the ones that didn't fit. I used granny smiths and they came out great! be sure to cut semi thick though.
These are great! Served these warmed topped icecream and crushed gingersnaps! Yummm
I had some problems with these unfortunetely. If you don't use the wide mouth jars (I didn't have any) You're going to have a very hard time keeping your rings intact. I had to break all of mine up. Also - use firm apples like granny smith. I tried 3 different types and the others turned to mush in the canning process. Keeping the rings thick also helps. If I were to do these again I would quarter the apples or chunk them instead. And I think I'd have better luck with a cold packing method. The syrup IS good but could use a little more bite in my personal opinion. I would add more candies and cloves next time. Thanks for sharing. I'll most likely try these again with some changes.
Very yummy. Not sure if I did something wrong or not, but the juice never became a 'syrup'. Still good though. :)
These were delicious! I don't know how to can, so I wasn't sure what to do with them after cooking. I just drained off the juice and put them in a bowl with a lid and refrigerated. (Since I was just experimenting, I didn't have a meal to serve them with.) We've been snacking on them straight from the fridge and I'll make them again to serve warm. Wonder if there's a way to make a pie out of this recipe??
I canned these and they are very pretty in the jars. The kids seem to enjoy them very much. Would make a pretty side dish for autumn or christmas.