Homemade apple cinnamon jelly recipe. Apples are slow cooked with cinnamon sticks and cooked with pectin for the most incredible fall jelly combination. Easy and the perfect gift recipe.
PREPARATION TIME:
PREP TIME 10
COOK TIME 10 20
TOTAL TIME 10 30
INGREDIENTS:
- 5 lbs of apples
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- 3 cups water
- 7 cups sugar
- 1 package pectin
- cheesecloth
- jars
INSTRUCTIONS:
-
Slice the apples into quarters, no need to discard the seeds or stems. You want all of the apple into the mix for optimal flavor.
-
Add the apples, cinnamon sticks, cloves, and 2 cups of water to the slow cooker. Let that cook on low for 10 to 12 hours, or until the apples are soft and their is quite a bit of juice in the base.
-
Strain the liquid from the slow cooker into a measuring cup, using cheesecloth to catch any small bits and seeds. Once the apples have cooled slightly, press the juice from each getting 7 cups of liquid. I use a cheesecloth to help with this process. If you find that you aren’t quite to the 7 cup mark, you can substitute with apple juice or apple cider.
-
Add the juice and the pectin to a very large pot. Bring to a rapid boil. Once heated, stir in the sugar and return to a full boil. Cook 5 minutes more, or until a candy thermometer reaches 220 degrees.
-
Follow the canning instructions to your processor and enjoy!
NOTES:
We have had success cooking are jellies and jams to 220 degrees f. It gives us a solid, and still spreadable, jelly. Be sure to invest in a quality candy thermometer (affiliate) to keep track of your jellies cooking temperature.
NUTRITION:
Serving: 2tablespoons | Calories: 71kcal | Carbohydrates: 18g | Sodium: 2mg | Fiber: 1g | Sugar: 17g
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
