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A clear glass bottle filled with apple cider vinegar sits on a wooden surface, surrounded by fresh red apples, homemade apple syrup, and a wicker basket in the background.

Homemade Pure Apple Syrup

Elien Lewis
Delicious, sticky syrup made from pure apples. Makes approximately 200g of syrup.
4.66 from 32 votes
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American, New Zealand
Servings 200 g
Calories 178 kcal

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.

Nutrition

Serving: 20gCalories: 178kcalCarbohydrates: 47gProtein: 1gFat: 1gSodium: 8mgFiber: 7gSugar: 35g
Keyword apple syrup
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