There’s something truly magical about homemade jelly, and this Apple Cinnamon Jelly captures the essence of warm, spiced flavors in every spoonful. The combination of crisp apple juice and the sweet heat of cinnamon candies creates a beautifully flavored jelly that is both nostalgic and comforting. Whether spread on toast, swirled into yogurt, or used as a glaze for baked goods, this jelly adds a touch of homemade goodness to any dish.
The Perfect Blend of Apple and Cinnamon
Apple and cinnamon are a classic pairing that never fails to impress. The natural tartness of apple juice balances beautifully with the rich, spicy-sweet notes of cinnamon candies. As the jelly sets, the flavors meld together, creating a smooth and glossy spread that is as delicious as it is eye-catching. The vibrant red hue from the candies adds a festive touch, making it an excellent gift during the holiday season or a special treat to enjoy year-round.
Why You’ll Love This Recipe
Making jelly at home might seem like a complex process, but this recipe is wonderfully straightforward. With just a handful of ingredients and a few essential steps, you can create a delicious homemade preserve that rivals any store-bought version. Plus, the ability to control the ingredients ensures a pure, high-quality jelly without unnecessary additives
Ingredients for Apple Cinnamon Jelly
To create this flavorful Apple Cinnamon Jelly, you’ll need just a few simple ingredients that come together to form a perfectly balanced jelly with a sweet and spiced aroma.
- Apple Juice – Use 100% apple juice for the best flavor. The juice provides the natural fruitiness and acidity needed for a well-set jelly.
- Red Hot Candies – These small cinnamon candies add both color and a warm, spicy kick to the jelly. As they melt, they infuse the mixture with their signature cinnamon sweetness.
- Powdered Pectin – This is the key ingredient for thickening the jelly. Be sure to use powdered pectin rather than liquid pectin, as they are not interchangeable in this recipe.
- Sugar – The sugar not only sweetens the jelly but also helps it set properly. Use granulated sugar for best results.
How to Make Apple Cinnamon Jelly
Making this jelly is a straightforward process that requires attention to detail to ensure the perfect texture and flavor. Follow these steps to create a batch of homemade Apple Cinnamon Jelly:
Step 1: Prepare the Ingredients and Equipment
Before you start cooking, gather all the necessary ingredients and prepare your canning equipment. Wash the jars and lids thoroughly, then place them in hot water to keep them warm.
Step 2: Combine the Juice, Candies, and Pectin
In a large pot, pour the apple juice and add the red hot cinnamon candies. Stir in the powdered pectin, making sure it is evenly distributed to prevent clumping.
Step 3: Bring to a Full Boil
Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly. The candies should fully dissolve, infusing the liquid with their deep red color and cinnamon flavor.
Step 4: Add the Sugar
Once the mixture reaches a full boil, quickly stir in the sugar. Keep stirring to ensure the sugar dissolves completely and does not settle at the bottom.
Step 5: Boil Hard for 2 Minutes
After adding the sugar, bring the jelly back to a hard boil. Let it boil for exactly 2 minutes while stirring continuously to prevent scorching. The mixture should become slightly thicker at this stage.
Step 6: Preheat the Water Bath Canner
While the jelly is boiling, prepare the water bath canner by filling it with water and heating it to a simmer. Adding a small amount of vinegar or 1/8 teaspoon of cream of tartar can help prevent mineral buildup on the jars.
Step 7: Fill the Jars
Remove the warm jars from the hot water and carefully pour the hot jelly into them, leaving 1/4 inch of headspace at the top. Wipe the rims with a damp paper towel to remove any residue.
Step 8: Seal the Jars
Place a flat lid on each jar and screw the band on until it is just fingertip-tight. Avoid over-tightening, as air needs to escape during processing.
Step 9: Process in a Water Bath
Using a jar lifter, place the filled jars into the water bath canner. Ensure that the water covers the jars by at least 1 inch. Bring the water to a full rolling boil and process the jars for 10 minutes to properly seal them.
Step 10: Cool the Jars
Turn off the heat and let the jars sit in the hot water for 5 additional minutes before carefully removing them. Place the jars on a clean towel and allow them to cool undisturbed for several hours.
Step 11: Check the Seals and Store
Once the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid does not move, the jar is properly sealed. Remove the bands, wipe the jars clean, and label them with the date and contents
How Long to Cook Apple Cinnamon Jelly
Cooking time is crucial for achieving the perfect texture in your Apple Cinnamon Jelly. If undercooked, the jelly may not set properly, and if overcooked, it could become too thick or even crystallize. Here’s a breakdown of the key cooking times:
- Dissolving the Candies: When heating the apple juice with the cinnamon candies and pectin, stir constantly and allow the candies to fully dissolve before proceeding. This usually takes about 5-7 minutes over medium-high heat.
- Boiling the Mixture: Once everything is combined, bring the jelly to a full rolling boil. This means the liquid is bubbling vigorously and does not stop boiling when stirred.
- Boiling After Adding Sugar: Once the sugar is added, return to a full boil and boil hard for exactly 2 minutes while stirring constantly. This ensures the pectin is activated properly for setting.
By following these steps precisely, you’ll achieve the perfect consistency without risking a runny or overly firm jelly.
How to Store Apple Cinnamon Jelly
Proper storage is key to keeping your homemade jelly fresh and flavorful. Here are the best ways to store it:
- At Room Temperature: If properly sealed through the water bath canning method, jars of Apple Cinnamon Jelly can be stored in a cool, dark place for up to 1 year. Be sure to check for any signs of spoilage before using.
- In the Refrigerator: Once opened, store the jelly in the refrigerator and consume within 3-4 weeks for the best flavor and texture.
- In the Freezer: If you prefer not to can the jelly, you can freeze it instead. Pour the jelly into freezer-safe containers, leaving about 1/2 inch of space at the top for expansion. Freeze for up to 6 months and thaw in the refrigerator before use.
Tips for the Best Apple Cinnamon Jelly
Making homemade jelly is simple, but a few tips can help you achieve the perfect batch every time:
- Use High-Quality Apple Juice: For the best flavor, choose pure, 100% apple juice without added sugars or preservatives. The natural acidity in apple juice helps with the setting process.
- Measure Ingredients Accurately: When making jelly, precision is key. Too much sugar can lead to an overly firm jelly, while too little may prevent it from setting.
- Stir Constantly: To prevent scorching and ensure even dissolving of the cinnamon candies, keep stirring throughout the cooking process.
- Test for Doneness: If unsure whether the jelly is ready, use the spoon test—dip a cold spoon into the mixture and let it cool slightly. If it sheets off the spoon instead of dripping, it’s ready.
- Check Jar Seals After Cooling: Once the jars have cooled, press down on the center of each lid. If it doesn’t pop back up, the jar is properly sealed. If not, refrigerate and use within a few weeks.
How to Use Apple Cinnamon Jelly
This flavorful jelly is incredibly versatile and can be enjoyed in many ways:
- Spread on Toast or Biscuits: The classic way to enjoy jelly—spread it over warm toast, English muffins, or fresh biscuits.
- Swirled into Oatmeal or Yogurt: Stir a spoonful into your morning oatmeal or yogurt for a naturally sweet and spiced touch.
- Glaze for Baked Goods: Brush over pastries, scones, or cinnamon rolls for extra flavor.
- Drizzle Over Pancakes or Waffles: Instead of syrup, try a warm spoonful of Apple Cinnamon Jelly for a fruity and spiced twist.
- Pair with Cheese: Serve alongside soft cheeses like cream cheese or Brie for a sweet-savory combination
Apple Cinnamon Jelly – A Sweet and Spiced Delight
- Total Time: 35 minutes
- Yield: 4-5 half-pint jars 1x
Description
Apple Cinnamon Jelly is a sweet and spiced homemade preserve that brings warmth and nostalgia in every spoonful. This jelly blends the crisp, fruity flavor of apple juice with the rich cinnamon taste of red hot candies. Perfect for spreading on toast, drizzling over pancakes, or even as a glaze for baked goods, this jelly is both versatile and delicious.
Ingredients
- 4 cups apple juice
- 1/2 cup red hot candies
- 1 package powdered pectin (1.75 oz or 6 tablespoons)
- 4 1/2 cups sugar
Instructions
- In a large pot, combine apple juice, red hot candies, and powdered pectin.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly until the candies are completely dissolved.
- Add sugar and return to a full boil.
- Boil hard for 2 minutes, stirring constantly.
- Preheat the water bath canner by heating water. To prevent cloudiness, add a splash of vinegar or 1/8 teaspoon of cream of tartar to the water in the canner.
- Keep the jars in hot water until ready to fill.
- Empty the water from the jars and carefully fill with the hot jelly, leaving 1/4 inch of headspace.
- Wipe the jar rims with a damp paper towel to remove any residue, then place a flat lid on each jar. Screw the band on fingertip tight.
- Using a jar lifter, place the jars into the water bath canner with hot water, ensuring the water covers the tops of the jars by at least an inch.
- Bring the water to a full rolling boil and process for 10 minutes.
- Turn off the heat and let the jars sit in the water for 5 additional minutes before removing them.
- Carefully lift the jars out with canning tongs and place them on a clean towel.
- Allow the jars to sit undisturbed for several hours until sealed.
- Once cooled and sealed, remove the bands, wipe the jars clean, and label them with the contents and date
Notes
- If your jelly does not set, let it rest for 24 hours, as it may thicken over time. If it remains runny, reprocess it by boiling again with extra pectin.
- Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3-4 weeks.
- For a natural alternative to red hot candies, use 1-2 teaspoons of ground cinnamon or simmer 2-3 cinnamon sticks with the apple juice.
- This jelly pairs wonderfully with toast, biscuits, yogurt, pancakes, and even as a glaze for pastries
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
1. Why Didn’t My Apple Cinnamon Jelly Set Properly?
If your jelly is too runny, it may not have reached the proper boiling point. Make sure you bring it to a full rolling boil after adding the sugar and allow it to boil hard for exactly 2 minutes while stirring constantly. Another reason could be incorrect measurements—pectin and sugar must be measured accurately for proper setting. If your jelly is still runny after cooling, you can reheat it with additional pectin and reprocess it.
2. Can I Use Fresh Apples Instead of Apple Juice?
Yes, but you will need to extract fresh apple juice first. To do this, simmer chopped apples (with skins and cores) in water for about 30-40 minutes, then strain the liquid through a fine-mesh sieve or cheesecloth. Using fresh juice can enhance the flavor, but make sure to strain it well to avoid cloudy jelly.
3. Can I Reduce the Sugar in This Recipe?
No, reducing the sugar can affect the setting process. Sugar is essential for activating the pectin and creating the correct jelly consistency. If you prefer a lower-sugar version, use a low-sugar pectin and follow the manufacturer’s guidelines for sugar adjustments.
4. How Do I Fix Cloudy Jelly?
Cloudy jelly can be caused by improper straining of the apple juice or by over-stirring during the cooking process. To prevent cloudiness, use a clean, fine-mesh sieve or cheesecloth to strain fresh apple juice thoroughly. If you are using bottled juice, make sure it is 100% pure apple juice with no added pulp or sediments. Also, avoid excessive stirring after the jelly has begun to set