Maggie’s Famous Rum Cinnamon Syrup


There are so many health benefits to cinnamon, you’ll want to use it every chance you get.

From lowering blood pressure, to controlling blood sugar.  It’s antibacterial, anti-inflammatory, antiviral and even helps to aid digestion!

Due to my COPD I use inhalers daily which often causes me to have a sore throat.  I mix fresh lemon juice with a generous amount of ground cinnamon, some ground ginger and ground cloves.  When the spices are completely wet and mixed, I add raw honey.  Anytime my throat is bothering me, a teaspoon is all I need!   It also helps to keep me healthy to boot because of all the health properties of all the ingredients.

I found this recipe when my daughter was little, not sure now from where.  I just had to share it with you.  It is amazingly tasty, easy to make and makes a great gift!  When you tell your friends it’s homemade, they’ll will be amazed because it tastes like it came from one of those upscale gourmet shops!

I prefer to get my spices from Mountain Rose Herbs for quality and freshness.

Mountain Rose Herbs. A herbs, health and harmony c

Maggie’s Famous Rum Cinnamon Syrup


  • 1 1/2 c. water
  • 8″ stick cinnamon, broken
  • 3 c. light corn syrup (this is not the same as high fructose corn syrup)
  • 1-1/2 c. packed brown sugar
  • 1/2 tsp. rum extract or 1 tbsp of rum
  • 1/2 tsp fresh grated lemon or orange zest (optional)
  • 6 pieces stick cinnamon, 2″ – 4″ for garnish, length depends on size of mason jar
  • 3  one-pint mason jars or 6 half-pint


In saucepan, combine water and broken cinnamon sticks. Simmer, covered for 15 minutes. Add corn syrup and brown sugar. Cook and stir until sugar is dissolved; bring to boiling. Stir in rum extract, if using rum, add before boiling to cook out alcohol. Strain out cinnamon. Pour hot syrup into hot clean 1/2 pint jars. Leave 1/2″ head space. Add one piece of cinnamon stick to each jar. Adjust lids. Process in boiling water for 10 minutes (start timing when water returns to boiling).

Good over pie, ice cream, bread pudding, apple dumplings, pumpkin waffles…  Anything you can think of really!

I’ve made this using both lemon zest and orange zest (separate batches, not together) during the simmering stage and without.  All variations turned out very yummy.  Modify it however your imagination allows and please come back and tell me about it!  Enjoy!



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