Homemade apple cinnamon jelly is more than just a spread; it’s a celebration of autumn’s bounty, a jar of coziness and nostalgia. Each spoonful is a moment of joy, as the smooth, ruby-red jelly glides effortlessly onto your toast, bringing with it a taste of crisp autumn days and the gentle warmth of cinnamon.
Ingredients:
- 4 cups apple juice (preferably fresh and unsweetened)
- 1/4 cup lemon juice (freshly squeezed)
- 1 cinnamon stick
- 1/4 teaspoon ground cinnamon
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 5 cups granulated sugar
Instructions:
- Prepare the Canning Jars: Sterilize your canning jars and lids by placing them in a boiling water bath for 10 minutes. Keep them warm until you’re ready to use them.
- Cook the Juice: In a large saucepan, combine the apple juice, lemon juice, and the cinnamon stick. Bring the mixture to a boil over medium-high heat. Let it simmer for about 5 minutes to infuse the flavors.
- Add Pectin and Sugar: Remove the cinnamon stick and stir in the fruit pectin. Return the mixture to a full rolling boil, stirring constantly. Once it’s at a rolling boil, add the granulated sugar all at once, continuing to stir. Bring the mixture back to a rolling boil and cook for exactly 1 minute.
- Test the Gel Consistency: To check if the jelly has reached the right consistency, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it wrinkles and holds its shape, it’s ready. If not, boil for another minute and test again.
- Fill the Jars: Using a ladle, carefully pour the hot jelly into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Seal and Process: Place the lids on the jars and screw on the metal bands until they’re fingertip-tight. Process the jars in a boiling water bath for 5 minutes to ensure a proper seal. Remove the jars from the water bath and let them cool on a clean kitchen towel or cooling rack.
- Check Seals and Store: Once cooled, check that the lids have sealed properly by pressing down in the center of each lid. If it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
