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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Recipe Information
Ingredients
- 4 lbs Apples
- 5 cups Water
- 4 cups Granulated sugar
- 2 tbsp Lemon juice
- 1 tsp Ground cinnamon
- 3 oz Liquid pectin
Instructions
Wash, core, and chop the apples into small pieces. There is no need to peel them as the skins add natural pectin.
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.
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.
Measure the strained apple juice. You should have about 4 cups. If not, add enough water to make up the difference.
Pour the apple juice into a large, clean pot. Add the granulated sugar, lemon juice, and ground cinnamon. Stir thoroughly to dissolve the sugar.
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.
Remove the pot from heat and skim off any foam from the surface.
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.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
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).
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
4013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 1054.8 g | 384% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 990.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
