Apple cinnamon jelly is a delicious spread that’s perfect for toast, biscuits, or even as a glaze for meats. Here’s a simple recipe to make your own apple cinnamon jelly at home:
Ingredients:
- 4 cups of apple juice (preferably fresh or unsweetened)
- 2 tablespoons of lemon juice
- 1 teaspoon of ground cinnamon
- 1 package (1.75 ounces) of powdered fruit pectin
- 5 cups of sugar
Instructions:
- Prepare the jars: Sterilize your canning jars by boiling them in water for 10 minutes. Keep them in hot water until you’re ready to use them. Sterilize the lids according to the manufacturer’s instructions.
- Combine ingredients: In a large pot, combine the apple juice, lemon juice, and ground cinnamon. Gradually stir in the pectin.
- Boil the mixture: Bring the mixture to a full rolling boil over high heat, stirring constantly. A rolling boil is one that doesn’t stop bubbling even when stirred.
- Add sugar: Once boiling, add all the sugar at once. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
- Skim foam: If there’s any foam on the surface of the jelly, skim it off with a metal spoon.
- Jar the jelly: Quickly ladle the hot jelly into the prepared jars, filling them to within 1/4 inch of the top. Wipe the jar rims and threads clean. Cover with the lids and screw bands tightly.
- Process the jars: Place the jars in a boiling water canner. Ensure they are completely covered with water. Bring to a boil and process for 5 minutes.
- Cool and store: Remove the jars and let them cool. Check the seals by pressing the center of each lid. If the lid doesn’t pop back, it is sealed. Store the sealed jars in a cool, dark place. If any jars didn’t seal properly, refrigerate and use within a few weeks.
Enjoy your homemade apple cinnamon jelly!
