How to Make Apple Cinnamon Jelly

Overview

Home gardeners with apple trees in the backyard generally have a plethora of favorite apple recipes, from cobblers to fritters. When you've had a particularly good harvest, instead of giving away the extra apples, consider using them to make jelly and giving the jars as gifts over the holidays. Making homemade jelly is an easy project and the jelly, if canned properly, will keep for up to 12 months.

Step 1

Pour 1/4 cup of the sugar into a small bowl and add the pectin. Mix well.

Step 2

Place the apple juice in a large pot and add the pectin/sugar mixture. Turn the heat to medium-high and bring the mixture to a boil, stirring frequently to keep it from burning.

Step 3

Add the remaining sugar and the cinnamon to the pot and allow the mixture to come to a boil again. Boil for 1 minute.

Step 4

Use a spoon to remove 1 teaspoon of the mixture from the pot. Allow it to cool and check for consistency. If you prefer a thicker jelly, add 1/4 package of pectin and bring the mixture back to a boil for 1 minute.

Step 5

Place the funnel over the hot, sterilized jar and fill it with the jelly to within 1/4-inch of the rim. Repeat the procedure for each jar. Place the lids on top of the jars and tighten the rims.

Step 6

Place the jars into the boiling water in the canner. They should be covered by at least 2 inches of boiling water. Allow the jars to boil, covered, for 10 minutes.

Step 7

Lift the jars out of the canner. Place them in an area where they will remain undisturbed overnight, while they cool.

Step 8

Check the jars to make sure they are all sealed properly by pressing down in the center of each lid. If the lid makes a clicking or popping noise, it is not sealed properly and should be stored in the refrigerator.