Certainly! Here’s a detailed recipe for homemade apple cinnamon jelly that should give you a delicious treat. This recipe combines the crisp flavor of apples with the warm, comforting taste of cinnamon, making it perfect for spreading on toast, using in desserts, or gifting to friends and family.
Homemade Apple Cinnamon Jelly Recipe
Ingredients:
- 4 cups apple juice (preferably fresh or 100% pure apple juice)
- 1/4 cup lemon juice (freshly squeezed is best)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell or Certo)
- 5 1/2 cups granulated sugar
- 1/2 teaspoon unsalted butter (optional, helps reduce foaming)
Equipment:
- Large pot
- Wooden spoon
- Sterilized jars and lids
- Candy thermometer
- Canning funnel (optional but helpful)
- Ladle
- Clean kitchen towels
Instructions:
- Prepare Your Jars: Begin by sterilizing your jars and lids. Place them in a large pot of boiling water for 10 minutes, then let them air dry on a clean kitchen towel. This ensures your jelly stays fresh and bacteria-free.
- Combine Ingredients: In a large pot, pour in the apple juice and lemon juice. Stir in the ground cinnamon and ground cloves. Heat the mixture over medium heat until it begins to simmer. The spices will infuse the apple juice with their warm flavors.
- Add Pectin: Gradually stir in the fruit pectin. Continue to stir the mixture until the pectin is completely dissolved. This helps the jelly achieve the right consistency.
- Bring to a Boil: Increase the heat to medium-high and bring the mixture to a rolling boil that cannot be stirred down. This is crucial for the jelly to set properly. Use a candy thermometer to monitor the temperature; it should reach 220°F (104°C). This ensures that the jelly will gel correctly once cooled.
- Add Sugar: Once the mixture reaches a rolling boil, carefully add the granulated sugar all at once. Stir vigorously to ensure the sugar fully dissolves. Return the mixture to a rolling boil and keep it boiling for 1-2 minutes, or until the temperature reaches 220°F again.
- Test the Jelly: To test if your jelly is ready, place a spoonful of the hot liquid onto a chilled plate. Let it sit for a few seconds, then run your finger through the jelly. If it wrinkles and holds its shape, it’s ready. If not, boil for another minute and test again.
- Skim Foam: If there’s foam on the surface of the jelly, you can skim it off with a spoon or add the unsalted butter to help reduce it. This step is optional but helps in achieving a clearer jelly.
- Fill Jars: Using a ladle and a canning funnel, pour the hot jelly into the sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent a proper seal.
- Seal and Process: Place the lids on the jars and screw on the metal bands until fingertip-tight. Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. The water should cover the jars by at least an inch.
- Cool and Store: Remove the jars from the water bath and let them cool on a clean towel or cooling rack. You should hear a popping sound as the jars seal. Once cooled, check the seals by pressing in the center of the lid. If it doesn’t pop back, the jar is sealed. Store your sealed jars in a cool, dark place.
Tips:
- Fresh Juice: For the best flavor, use fresh apple juice. If using store-bought, make sure it’s pure and not from concentrate.
- Testing for Set: If you don’t have a candy thermometer, the plate test is a reliable method to check if your jelly has set.
- Spices: Adjust the amount of cinnamon and cloves to your taste. For a stronger spice flavor, you can use whole spices and strain them out before canning.
Enjoy your homemade apple cinnamon jelly on toast, in desserts, or even as a gift!
