Apple Syrup
This apple syrup using apple peels and a bit of fall spice is easy to make, helps you use up what you would normally throw away, is yummy on pancakes, oatmeal, over yogurt, in beverages, and honestly makes your house smell amazing.
To me, fall means apples. I love going apple picking, and even in the years when I can’t go, I head to the farmstand and get bags of apples to use all season.
Back when I was running the bakery, we didn’t make traditional apple pies, but made apple crunch pies instead. When I asked our baker why she preferred these, she said they were easier because they didn’t have two crusts. Plus, they freeze really well, and you can bake them from frozen.
Ever since, those are the apple pies I make, and why I included them in my Thanksgiving book. One friend says it is now a family tradition to pull out my cookbook and make the apple crisp pie for their Thanksgiving. I love that!
Because I love making pies from scratch, I always have tons of peels and cores. I used to put some in water with cinnamon on the stove to make the kitchen smell really good, and then it dawned on me. I could make apple syrup!
By simmering those flavorful apple scraps with cinnamon sticks and a few cloves, I create a syrup that tastes like an apple pie in a bottle. It is so good drizzled over pancakes, stirred into warm oatmeal, or mixed into a fall-inspired cocktail.
Why This Recipe for Apple Syrup Works
Maximizes Flavor from Scraps: Apple peels contain the highest concentration of flavor. They also have natural pectin that produces a deeply flavored and thick syrup all from scraps!
Foolproof Equal-Ratio Method: By measuring your concentrated apple liquid after simmering, you maintain a perfect 1:1 sugar-to-liquid ratio for a simple syrup that preserves safely in your fridge.
What You Need to Get Started Making Your Own Apple Syrup
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To make this recipe seamlessly, you will need a few basic kitchen tools:
Funnel
Sterilized glass bottles or mason jars with tight-fitting lids
Troubleshooting Guide
Issue | Likely Cause | Simple Solution |
Syrup didn't thicken | Not cooked long enough after adding sugar, or not fully cooled. | Remember, syrup thickens significantly as it cools! If it is still too thin when cold, simmer it for another 5 minutes to reduce liquid volume. |
Overpowering clove taste | Too many whole cloves used during simmering. | Cloves are very potent. Stick to 2-4 whole cloves max, or omit them entirely to let the apple flavor shine. |
Cracked glass bottle | Pouring piping-hot syrup directly into cold glass jars. | Always allow the syrup to cool completely at room temperature before bottling to prevent thermal shock. |
Crystallization over time | Sugar was brought to a harsh, rolling boil rather than a gentle simmer. | Simmer gently for 10 minutes just until the sugar crystals dissolve completely. Adding a tiny dash of lemon juice can also prevent crystal formation. |
Substitutions & Variations
Spice Variations: While cinnamon sticks and cloves offer a classic fall profile, try swapping in whole star anise, sliced fresh ginger root, or a cracked nutmeg pod for a spiced twist.
Brown Sugar Swap: Replace half or all of the granulated white sugar with light brown sugar or dark brown sugar for a deep, caramel-like molasses finish.
Citrus Zest Boost: Toss a strip of fresh orange peel into the pot while simmering the scraps to add a bright, citrusy note that balances the natural sweetness.
Frequently Asked Questions
How long does homemade apple syrup last in the fridge?
Because of the high concentration of sugar, which acts as a natural preservative, this syrup keeps beautifully in a sealed glass bottle in the refrigerator for several weeks (and often much longer)!
Can I freeze this apple syrup for later?
Yes! You can freeze it in freezer-safe containers or freeze it in ice cube trays, then transfer the cubes to a zip-top bag.
Do I need to wash the apples first before using the scraps?
Give your apples a thorough wash under cool water before peeling. Since we are steeping the peels, clean fruit ensures a bright, fresh flavor.
Here’s the Recipe for Apple Syrup
Next Step: Try this on Carrot Pancakes
Additional Reading: Learn more about the best apples in New England and how to use them
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About Jen Vondenbrink
I am the creator of Appetite for Life, bringing decades of home-cooking passion, technical testing, and a deep love for empowering women in the kitchen. Drawing on my extensive background in recipe development, I break down the "whys" of baking and cooking so you can step up to the stove with total confidence. My goal is to help you master fundamental techniques, eliminate kitchen stress, and find absolute joy in the food you create.
This is a great way to use what you would throw away.