Apple Cinnamon Jelly Recipe

Cooking Direction

• In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes.
• Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
• Place jars into the canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Cooking Tips

• To check if the jelly will set, pour a drop of it onto a very cold plate and tilt. If the jelly wrinkles, it is ready.

Serving and Storage

• It is ideal for toast, biscuits, pancakes, cheesecake or even a topper.
• Once opened it will last up to three months.