Cinnamon Apple Jelly
Capture the essence of autumn with this luscious Cinnamon Apple Jelly, a perfect blend of sweet apples, warm cinnamon, and a hint of zesty lemon. Crafted with just six simple ingredients, including fresh apples and liquid pectin, this homemade jelly is a delightful way to preserve the pure flavors of the season. The cooking process extracts natural pectin from the apples, ensuring a smooth, glossy consistency, while the cinnamon adds a cozy, aromatic touch. Whether spread over warm toast, paired with cheese on a charcuterie board, or used as a flavorful glaze for roasted meats, this jelly is as versatile as it is delicious. Easy to make and perfect for gifting, this recipe offers a great introduction to preserving at home. Try this Cinnamon Apple Jelly and savor the taste of fall all year long!
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Ingredients
- 4 lbs Apples
- 5 cups Water
- 4 cups Granulated sugar
- 2 tbsp Lemon juice
- 1 tsp Ground cinnamon
- 3 oz Liquid pectin
Directions
Step 1
Wash, core, and chop the apples into small pieces. There is no need to peel them as the skins add natural pectin.
Step 2
Place the chopped apples and water in a large pot. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the apples are very soft.
Step 3
Use a fine-mesh strainer or a jelly bag to strain the cooked apples. Let the juice drip naturally into a bowl for 1-2 hours. Avoid pressing the apples to ensure a clear jelly.
Step 4
Measure the strained apple juice. You should have about 4 cups. If not, add enough water to make up the difference.
Step 5
Pour the apple juice into a large, clean pot. Add the granulated sugar, lemon juice, and ground cinnamon. Stir thoroughly to dissolve the sugar.
Step 6
Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, add the liquid pectin and continue boiling for 1-2 minutes. Be careful as the mixture will be very hot and bubbly.
Step 7
Remove the pot from heat and skim off any foam from the surface.
Step 8
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, then seal with lids and bands.
Step 9
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Step 10
Allow the jars to cool at room temperature for 12-24 hours. Check that the lids have sealed properly (they should not flex when pressed).
Step 11
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
| Serving size | (3932.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4012.8 |
| Total Fat 3.1g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56.5mg | 0% |
| Total Carbohydrate 1054.8g | 0% |
| Dietary Fiber 46.7g | 0% |
| Total Sugars 990.2g | |
| Protein 5.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.5mg | 0% |
| Iron 2.4mg | 0% |
| Potassium 1986.1mg | 0% |
Source of Calories