- 3 pounds of apples for each quart you intend to make
- 3 cups sugar
- 3 cups water
- 1 cup booze (pick your favorite. I use Jim Beam for my bourbon apples and Elisir M.P. Roux for my herbal elixir apples. I imagine cinnamon or honey whiskey would be outstanding, too).
- 6-8 whole cloves per quart
- Prepare a boiling water canner. Load your empty jars in while the water is boiling so they will be hot and clean when you go to use them.
- Wash, peel and core the apples. (Cut the apples however you want. I use small apples which I cut into wedges) Load them in a bowl with some color keeper so they don't brown.
- In a large pot, add liquid and sugar. Stir over medium heat until sugar dissolves. Bring syrup to boil.
- Add apples to syrup and boil for 5 minutes.
- Lower heat on the apples to a simmer and load the hot apples into the jars (yes, take the jars out of the canner and empty the water first, you goof. If I find out anybody was trying to fill the jars while they were still in the canner, I'm going to be very upset). Add the cloves to the jar. Cover with hot syrup, leaving about 1/2 inch of headspace. Secure with a clean lid and ring. Load into the canner.
- Process for 20 minutes (20 minutes is fine for either pints or quarts).
- Remove jars to a wire rack with about 1" between them. Wait a while until you hear the satisfying thunk of the jar sealing. If you don't hear it after a few hours, you can either run it through another water bath and try again or just put them in the fridge for immediate devouring.