Bahama
Bob’s Jamaican Style Rum Apple Pie
- Granny Smith and Gala Apples
- ½ Cup of Raisins
- ¾ Cup of Cinnamon Dark Sugar Syrup (see recipe below)
- Top the Jar with Rum Fire Overproof Rum
Cut
up apples into medium chunks with core and seeds removed, but do not peel. Put
raisins and sugar syrup in jar first. Put
equal amounts of both kinds of apples in the jar filling to the top
Top the jar to the brim with the RumFire Overproof Rum, close tightly and shake. Repeat the shaking daily until ready to be served, It
will be ready to drink in a week or so.
However, leaving it for up to a month or more will make better. If you like it sweeter, add some of the simple
syrup to sweeten to taste. This
recipe is for one quart, but you can multiply the recipe by as many quarts that
you choose to make. use a Ball quart glass jar for the container.
Bahama Bob’s Cinnamon Simple
Syrup
- ¾ Cup Sugar in the Raw
- ¾ Cups of Water
- 1 Cinnamon Stick
Place the water and
cinnamon stick in a pan and heat at 375 degrees until it boils, reduce the heat
to 250 degrees and stir in the sugar until it has all dissolved. Reduce heat to 220 degrees and allow to simmer for about 10
minutes. Place in the refrigerator for
about an hour to cool. Pour into a mason jar. Again, multiply this recipe by the number of jars that you are making.
Notes on Apples: A firm apple works best in this recipe. I like
a mix between a sweet and sour apple.
- Tart Apples: Granny Smith, Jonathan, Jonagold or Winesap
- Sweeter Apples: Red Delicious, Honey Crisp, Gala or Rome Beauty
