Delicious, sticky apple syrup made only from apples. This is a perfect drizzle over pancakes and waffles, mixed into drinks or used in sauces.
This simple, sugar free apple syrup is a brilliant way to use up excess apples, especially the ugly ones!
It’s made only from apple juice. Use all those bird pecked, spotted or shrivelled apples that no one wants to eat as they are.
It’s simply juice that has simmered down until the water has evaporated and you’re left with a sticky syrup. 2kg of apples, juiced makes about 800-900ml juice which turns into roughly 120ml of syrup.
If you’ve made fresh juice before, you know that there is a lot of foam that forms on the top of the juice. Let it sit for 15 minutes so the foam splits from the juice completely, then use a spoon to scoop it off.
You want only the clear juice, though don’t worry if you can’t get 100% of the foam off. It will accumulate around the sides of the pan when you make the syrup so you can scrape the bits you missed off then.
Pour the juice into a wide saucepan. The wider it is, the faster you will have syrup as more water can evaporate.
Bring the juice to a simmer. Keep it simmering, on a medium heat, for about an hour and a half. Stir it occasionally and use a spoon to scrape off the dregs that accumulate around the sides of the pan.
The juice will have reduced by about three quarters after an hour and a half. It will be runny but also sticky.
When you stir it with a wooden spoon you should be able to draw a line in the syrup and see the bottom of the saucepan for at least 2 seconds. The longer you let it cook, the more concentrated it will be.
Once sticky to your liking, pour into a small, sterilised jar.
Store in the refrigerator for up to three weeks.
If you want to preserve the syrup long term, seal the jar well and pop into a boiling water bath for 10 minutes.
Homemade Apple Syrup Made From Only Apples
Delicious, sticky syrup made from 100% apples. This is a perfect drizzle over pancakes and waffles, mixed into drinks or used in sauces.
Makes 120ml syrup.
- 2 kg apples
Juice the apples and allow the juice to sit for 15 minutes so the foam rises to the top. Scrape off as much of the foam as you can so you are left with only juice.
Pour the apple juice into a wide saucepan and bring it to a simmer.
Leave it to simmer on medium heat for an hour and a half, stirring occasionally. Scrape off any dregs accumulating not the sides of the pan with a spoon.
After an hour and a half the syrup should have reduced by three quarters and be still runny but sticky. When you stir it with a wooden spoon it should leave a line so you can see the bottom of the pan for at least two seconds.
The more you cook the syrup the stickier and more concentrated it will be.
Once sticky to your liking, pour into a sterilised jar.
If storing longterm, clean the jar edges and well and seal it well before placing into a boiling water bath for ten minutes.
Pin for later