6 cups apple juice

3 sticks cinnamon, broken

5 cups sugar

4 cups water

3 cups corn syrup

1/4 cup lemon juice

Combine apple juice and cinnamon sticks in a medium sauce pan. Simmer 5 minutes, set aside. Combine sugar and water in a medium saucepan; boil to 260F. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove cinnamon sticks. Stir in lemon juice. Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust  two piece caps. Process 10 minutes in a boiling water canner.

Yield about 6 pints.

How to prepare your apple juice

Wash; remove stem and blossom ends; do not peel or core. Chop or quarter fruit; measure. Add 1 cup water for each slightly heaped quart prepared fruit in a large saucepan. Cover; simmer fruit until soft. Strain mixture through a damp jelly bag or several layer of cheesecloth to extract juice.

Note: Juice may be used fresh, canned, or frozen for later use.