Homemade Apple Cinnamon Jelly Recipe
Apple cinnamon jelly is a delightful spread that captures the essence of fall in a jar. With the natural sweetness of apples and the warm spice of cinnamon, this jelly is perfect for spreading on toast, biscuits, or even as a glaze for meats. Making your own apple cinnamon jelly is surprisingly easy and allows you to control the ingredients, ensuring a preservative-free, fresh, and flavorful treat.
Ingredients
- 4 cups apple juice (from about 8-10 medium apples)
- 1 box (1.75 oz) powdered pectin
- 5 cups granulated sugar
- 1-2 cinnamon sticks
- 1 tablespoon lemon juice (optional, to balance sweetness)
Equipment
- Large pot
- Jelly jars with lids
- Cheesecloth or a fine mesh strainer
- Canning funnel
- Jar lifter (if canning)
- Candy thermometer (optional but helpful)
Instructions
- Prepare the Apples: Start by washing and chopping the apples. You don’t need to peel or core them, as the peels and cores contain natural pectin that helps the jelly set. Place the chopped apples in a large pot and cover them with water. Simmer over medium heat for about 20-25 minutes, or until the apples are soft and mushy.
- Extract the Juice: Once the apples are cooked, strain the mixture through a cheesecloth or fine mesh strainer into another pot. Let the juice drip slowly to extract as much liquid as possible. Do not press the apples, as this can make the juice cloudy. You should have about 4 cups of apple juice. If needed, top up with store-bought apple juice to reach the required amount.
- Prepare the Jelly: Pour the apple juice into a large pot. Add the cinnamon sticks and lemon juice, if using. Bring the juice to a boil over high heat. Gradually stir in the powdered pectin, ensuring it dissolves completely. Boil the mixture for 1 minute, stirring constantly.
- Add the Sugar: Gradually add the sugar to the boiling juice. Stir continuously until the sugar dissolves. Once the sugar is fully incorporated, return the mixture to a full rolling boil. Boil hard for 1-2 minutes without stirring. This step is crucial for achieving the right consistency. If you have a candy thermometer, the mixture should reach 220°F (104°C).
- Test the Jelly: To test if the jelly is ready, spoon a small amount onto a cold plate and let it cool for a few seconds. If it forms a gel-like consistency that wrinkles when you push it with your finger, it’s ready. If it’s still too runny, boil for another minute and test again.
- Remove Cinnamon Sticks: After achieving the desired consistency, remove the pot from the heat and discard the cinnamon sticks.
- Fill the Jars: Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any sticky residue, and then seal with the lids.
- Process the Jars (optional): If you plan to store the jelly for a longer period, process the jars in a water bath. Place the jars in a canner filled with boiling water, making sure the water covers the jars by at least an inch. Process for 10 minutes, then remove and let cool on a towel.
- Cool and Store: Allow the jars to cool completely before storing them in a cool, dark place. The jelly will last up to a year when properly canned. If you skip the water bath, store the jelly in the refrigerator and use it within a few weeks.
Enjoying Your Apple Cinnamon Jelly
Homemade apple cinnamon jelly is versatile and delicious. It can be used as a spread on your morning toast, a filling for pastries, or a glaze for pork and chicken dishes. The combination of sweet apples and fragrant cinnamon makes it a perfect gift during the holiday season. Simply tie a ribbon around the jar, add a label, and you have a thoughtful homemade present.
Making apple cinnamon jelly at home is not only rewarding but also allows you to enjoy the fresh flavors of autumn year-round.
