Apple Cinnamon Jelly

What Makes This Apple Cinnamon Jelly So Irresistible?

1. Slow Cooker Magic: The beauty of this recipe lies in its simplicity and ease. The apples, along with cinnamon sticks and cloves, simmer slowly in a crockpot, drawing out all the rich flavors. The slow cooking method allows the spices to infuse deeply into the apples, creating a jelly that bursts with autumnal flavor. Plus, your home will smell divine!

2. Minimal Ingredients, Maximum Flavor: With only a handful of key ingredients—apples, cinnamon, cloves, water, sugar, and pectin—you can create a batch of homemade jelly that rivals anything you’ll find at a store.

3. Perfect for Gifting: This Apple Cinnamon Jelly makes a thoughtful gift for the holiday season. Pack it in decorative jars, tie a ribbon around them, and you’ve got a heartfelt, homemade present that everyone will love.

A Delicious Tradition

This homemade apple jelly recipe has been a holiday tradition in my family. Every year, I make large batches to share with my siblings, alongside my pomegranate jelly. The aroma of apples and spices in the kitchen signals the start of the festive season.

The Key Ingredients for the Perfect Apple Cinnamon Jelly

1. Apples: Choose a variety of apples to give your jelly a robust flavor profile. I recommend using a mix of sweet and tart apples to balance out the sweetness. Gala, Fuji, and Honeycrisp are great options. Just avoid using all tart green apples, as they may overwhelm the sweetness of the jelly.

2. Cinnamon Sticks and Whole Cloves: These spices are essential to give your jelly that warm, spiced flavor. By using whole cinnamon sticks and cloves during the slow cooking process, you ensure the flavors are deeply infused into the apple juice.

3. Pectin: Pectin is what turns your liquid apple mixture into jelly. Powdered pectin, such as Sure-Jell, works best for this recipe. Be sure to follow the instructions carefully, as pectin is sensitive to temperature and timing.

4. Sugar: Sugar plays a dual role here—sweetening the jelly and helping it set properly. You’ll need 7 cups of sugar for this recipe, which balances out the natural tartness of the apples.

5. Cheesecloth: Cheesecloth is your best friend when it comes to straining the juice from the cooked apples. It helps remove seeds, pulp, and any small bits, leaving you with a smooth, clear apple juice base for your jelly.

Step-by-Step Guide to Making Apple Cinnamon Jelly

Creating this jelly requires a bit of time, but the process is simple and rewarding. Here’s how you can make this sweet and spicy apple cinnamon jelly at home.

Step 1: Prepare the Apples

Start by prepping your apples. There’s no need to peel or core them—just slice the apples into quarters, leaving the seeds and stems intact. This adds depth to the flavor and helps extract more juice during the cooking process.

Step 2: Slow Cook the Apples and Spices

In your slow cooker, combine the apple quarters, cinnamon sticks, whole cloves, and 3 cups of water. Set the slow cooker to low and let it cook for 10 to 12 hours. As the apples slowly break down, they’ll release their juices, blending with the spices to create a fragrant and flavorful liquid.

Step 3: Strain the Juice

After the apples have cooked, it’s time to strain the juice. Use a cheesecloth to catch all the apple solids, seeds, and spices, leaving you with pure, spiced apple juice. Once you’ve strained the mixture, press the apples to extract as much juice as possible. Aim for about 7 cups of liquid. If you’re short, top it up with store-bought apple juice or apple cider.

Step 4: Prepare the Jelly Mixture

Pour the apple juice into a large pot and stir in the pectin. Bring the mixture to a rapid boil. Once boiling, add the sugar all at once, stirring until it’s fully dissolved. Return the mixture to a full boil and let it cook for another 5 minutes. To ensure your jelly will set, check the temperature with a candy thermometer—it should reach 220°F.

Step 5: Canning the Jelly

Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars with lids and process them in a boiling water bath for 10 minutes. Once processed, let the jars cool completely before storing them.

Tips for the Best Apple Cinnamon Jelly

1. Use a Variety of Apples: For the best flavor, use a mix of apples. Sweet apples like Fuji or Gala, combined with slightly tart ones like Granny Smith, will create a well-balanced jelly.

2. Don’t Skimp on the Spices: Cinnamon sticks and cloves add a depth of flavor that ground spices simply can’t match. Be sure to use whole spices for the best results.

3. Check the Set: To check if your jelly will set, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready!

Helpful Tools for This Recipe

• Slow Cooker: You’ll need a large slow cooker (at least 6 quarts) to fit all the apples and water. A slow cooker with an automatic shut-off feature works best.
• Cheesecloth: While not absolutely necessary, cheesecloth makes the process of straining the apple juice much easier.
• Pectin: Be sure to use powdered pectin, such as Sure-Jell, to ensure your jelly sets properly.

Frequently Asked Questions (FAQs)

Can I use store-bought apple juice instead of fresh apples?

While fresh apples provide the best flavor, you can use store-bought apple juice in a pinch. Just make sure it’s unsweetened and 100% pure apple juice.

How long will the jelly last?

When properly sealed and processed, your apple cinnamon jelly will last up to a year in a cool, dark place. Once opened, store it in the fridge and use it within 1 month.

What can I use the jelly for?

Apple Cinnamon Jelly is incredibly versatile. Spread it on toast, serve it with pancakes or waffles, use it as a topping for cheesecake, or even pair it with savory dishes like pork or chicken for a sweet contrast.

Apple Cinnamon Jelly

Prep Time: 10 minutes
Cook Time: 10 hours 20 minutes
Total Time: 10 hours 30 minutes
Makes: About 6-7 jars

Ingredients:

• 5 lbs of apples (variety of your choice)
• 4 cinnamon sticks
• 1 tablespoon whole cloves
• 3 cups water
• 7 cups sugar
• 1 package pectin (Sure-Jell)
• Cheesecloth
• Jars for canning

Instructions:

1. Quarter the apples, leaving seeds and stems.
2. Place apples, cinnamon sticks, cloves, and water in a slow cooker. Cook on low for 10-12 hours until apples are soft.
3. Strain the juice using cheesecloth, pressing apples to extract 7 cups of liquid.
4. In a large pot, mix juice with pectin. Bring to a rapid boil.
5. Add sugar and boil for 5 minutes, until the temperature reaches 220°F.
6. Ladle into sterilized jars and process in a boiling water bath for 10 minutes.