Wash and slice your apples into 1/3 inch slices. Optional: peel the apples.

In a bowl, add the apples and toss the sugar, evenly coating all the apples.

Place the apples on a plate and add another plate with a bit of weight to the top.

Store the weighted apples in the fridge overnight or 12 hours and allow the juices to be pressed out.

Next, sterilize your jars to prepare to add the Cinnamon Spice Preserved Apples. Add the glass jars to a stock pot of boiling water, covering the entire jar.

Boil for 10+ minutes, adding 1 minute for each 1,000 feet above sea level.

Remove the sterilized jars with tongs, place on a clean surface and allow to dry.

Add the apples and cinnamon sticks to the sterilized jars leaving 1/2 - 1 inch of free space at the top of the jar.

Pour your apple and sugar juices into a second pot. Bring to a boil and immediately reduce to a simmer. Cook for just a few minutes to allow the rest of the sugar to dissolve.

Pour the juices over the jarred cinnamon and apples. Be sure that all the apples are covered. Remove any air bubbles by tapping the glass against a counter or using a canning knife.

Clean the edges of the jar with a wet cloth or paper towel and seal the lid.

Place the sealed jars of Cinnamon Spice Preserved Apples into a stock pot of water and bring to a boil for 20 minutes.

If you are using a mason jar, the apples will be done when the seal pops!

Store in a pantry or fridge for 2+ months.