Homemade Apple Syrup Made From Pure Apples
This simple homemade apple syrup is made from nothing but apples. It’s sticky, sweet, and rich in apple flavour. The perfect way to use up an abundance of fruit and turn it into something yummy! It’s delicious drizzled over pancakes or waffles, swirled through yogurt, stirred into sparkling water, or added to sauces and marinades
Pure apple syrup
That’s really all that’s in here, just apples. The juice is slowly simmered down until most of the water evaporates, leaving behind a thick, glossy syrup full of natural sweetness.
It’s a great alternative to refined sugar, though keep in mind it’s still concentrated natural sugar. It’s a whole-food sweetener, with all the flavour of fresh apples captured in every spoonful.
What apples to use
Any sweet apple variety works well, but the sweeter the apple, the sweeter the syrup. Cooking apples tend to be more tart, so they’ll make a sharper syrup.
Under-ripe, starchy apples can make the syrup gel once cooled because of their high natural pectin content so for a smooth, pourable syrup, ripe apples are best.
How to make syrup from apples
- You’ll need apple juice to start. If you have a juicer, that’s the easiest way. About 3 kg of apples makes roughly 1.5 L of juice, which reduces to about 200 ml of syrup.
- If you’re juicing, you’ll notice foam forming on top of the juice; that’s normal. Let the juice sit for five minutes, then skim the foam off with a spoon. Pour the juice through cheesecloth to remove any remaining pulp or foam.
- Pour the juice into a saucepan. The wider the pan, the faster your syrup will reduce, since there’s more surface area for water to evaporate. If you have a large batch, you can split it between two pans to speed things up.
- Bring the juice to a gentle simmer over medium heat. Stir it occasionally and scrape any foam or residue from the sides. The juice will start out pale and cloudy, gradually darkening and thickening as it cooks.
- After about an hour, it should be noticeably reduced
Test if it’s read
To test if it’s ready, place a small plate in the freezer for a few minutes. Drop a spoonful of syrup onto the cold plate and let it sit for a few seconds. Run your finger through it. If it leaves a clear line that doesn’t run back together immediately, it’s done.
For a thermometer reading, the syrup will be ready at 104-106 °C (220-223 °F). The longer you simmer, the thicker it becomes, but don’t leave it too long, or it can turn into apple toffee.
Storing apple syrup
Let the syrup cool for about 10 minutes, then pour it into sterilised jars or bottles while still warm.
Keep it refrigerated for up to 3 months, or freeze in ice cube trays for easy single portions. Once frozen, pop the cubes into a freezer bag and defrost them as needed.
Because this syrup has no added sugar or acid, it’s not shelf-stable at room temperature. Always keep it chilled or frozen.
Ways to use apple syrup
- Drizzle over pancakes, waffles, or porridge
- Swirl through yogurt or ice cream
- Add it to water and make your own apple juice from concentrate or use it to add sweetness to dressings and sauces.
Homemade Pure Apple Syrup
Ingredients
- 3 kg ripe apples A sweet variety will make the sweetest syrup
Equipment
- Fruit juicer
Instructions
- Run the apples through a juicer. Let the juice sit for 5 minutes so the foam rises to the top, then skim it off.
- Pour the juice through cheesecloth into a wide saucepan to remove any remaining pulp.
- Bring to a gentle simmer over medium heat. Stir occasionally and scrape any foam or residue from the sides. The juice will darken and thicken as it reduces.
- Continue simmering and occasional stirring for 1-2 hours, until the liquid has reduced by about 80-85% and thickened. To test, drop a spoonful onto a chilled plate. If it leaves a line when you run your finger through it, it’s ready.
- Let cool for 10 minutes, then pour into sterilised bottles or jars.
Notes
Tips
- Don't let the syrup reduce for too long or it will become apple toffee!
- Avoid under-ripe apples as they contain more pectin and may make the syrup gel when cooled.
- Watch closely near the end of cooking. It thickens quickly and can burn if left too long.
- Divide large batches across two wide pans for faster, even reduction.
I am going to try this. When I use apples I plop all the peelings and cores into a pan and cook it down until I come up with a beautiful pink broth. I’m storing that broth in a freezer bag and was curious if I could take it to another level or use. I am hoping this will work. Nothing ventured nothing gained.
I would like to make apple syrup for canning from my juiced apples. Have a recipe?
Thank you!
Easy to make and so worth the effort.