3 cups (750 ml) clear apple juice

1 cup (250 ml) sugar

2 tablespoons (30 ml) honey

1 tablespoon (15 ml) corn syrup

In a saucepan, bring all the ingredients to a boil. Reduce until a candy thermometer reads 118 °C (245 °F), about 30 minutes. Pour into three 125 ml (1/2 cup) sterilized jars. Let cool. Cover and refrigerate for about 2 hours.

Serve at room temperature. Will keep for several months in the refrigerator.

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