This Apple Cinnamon Jelly is amazing on toast, biscuits, or any other pastry!
A few weeks ago we had a spontaneous trip back to my home state California! While we were there we decided why not visit Knott’s Berry Farm and let our little guy get to know a few new characters. He’s just now getting into the Charlie Brown cartoons and I just knew he would go crazy to see the life sized version.
And I admit I had a little tiny bit of a selfish reason to visit. They have a pastry shop attached to the park with the most amazing boysenberry pie! I was looking forward to a giant slice and bringing home a jar of their apple cinnamon jelly. The pie was delicious, but I was left super disappointed when I found out that they no longer carried the jelly I was searching for at the park.
I decided that I just couldn’t “order it offline” and quickly got to work creating my own version of this sweet treat!
This jelly is so so so so good. It is like apple pie in jelly form. My son, who is a giant jelly snob, was eating this up by the spoonful. Until I caught him that is. . . He now goes around telling everyone that “we DON’T eat jelly from the jar!”
Hopefully my brother isn’t reading this post. I am pretty sure he is the one that turned me onto this amazing spread, and it is very possible some of this (with fresh baked bread) will be their Christmas treat! And maybe a few of my friends… ;0)
Ingredients
- 5 lbs of apples
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- 2 cups water
- 7 cups sugar
- 1 package pectin
- cheesecloth
- jars
Instructions
- The night before you are ready to can your jelly: Quarter your apples. You want the peel, core, and all. Place them in a slow cooker with the cinnamon sticks, cloves, and water. Turn it on low and let that baby cook for 10 to 12 hours.
- Place a strainer over a large bowl in the sink. Lay cheesecloth on top of your strainer and slowly pour your apple mixture into the straining device. Gently press the cloth with a large spoon getting as much juice out of your apples as you possibly can ( I did this in several batches).
- You should get about 7 cups of juice from this, but just in case… you can add a little bit of apple juice if you need to top things off. Place your 7 cups of juice into the large pot with the pectin. Bring to a rapid boil.
- Stir in the sugar and cook for an additional two minutes. Place into your sterilized jars and follow proper canning instructions.
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Ohmygosh your little boy is so cute!!! That’s funny that he’s been sharing his new found knowledge with others 🙂 This looks SO good and would make an AWESOME friend/neighbor gift! I’ll have to keep that in mind next year! Pinning!
This looks and sounds delicious! I have only made jam twice in my life. Maybe third times a charm? 🙂
This looks really good! I think my husband would love this too. Pinned!
Apple cinnamon? Yes please! Sounds super yummy and just in time for Christmas.
This looks amazing! I will take some please. 😉
This looks amazing! You can’t go wrong with Apple Cinnamon. Pinning!
Yum! This sounds really delicious!
Looks like you used 8oz jars….is that correct?
Yes. I did use 8oz jars for this batch.
I want to try this – it sounds great. What kind of apples did you use?
I’ve made this several times with different types of apples and it always turns out great. Our favorite are with red delicious.
I made this before Christmas , it didn’t set up, I was sadly disappointed ! It tasted good but ended up throwing it out , waste of time & money ……. : (
If you had problems with the jelly setting you might need to add a minute or two to the cook time. We made a second batch for the holidays and it turned out great. Everyone always asks for an extra jar.
Thanks for your reply, I’ll try that next time !
Did you use powdered or liquid pectin?
I used powdered pectin.
Did you do anything with the apples that were left in the stainer?
I didn’t. If you find a good use for them be sure to let us know!
How many 8 oz. jars does this recipe make? Can you double the recipe?
I tried this recipe today, and I only got 2 cups of juice out of slow cooking the apples, but I’m not sure what I’m doing wrong.
I quartered my apples the night before because I don’t have a lot of time in the morning before work. This morning I put 5 pounds of quartered apples, 2 cups of water, and the cinnamon and cloves into the slow cooker and let it cook on low for 11 hours. Then I strained the apple mixture, and made sure to press the apples into the cheese cloth. The juice tasted good, but I didn’t get enough and will have to make another batch. Any suggestions?
Be nice to know how many jars a person can expect from the recipe?
How long do you water bath can this for; 5, 10, 15 minutes ?
I agree. I’ll make a batch this week and add some of those details to the post.
Thank you. That would be most helpful cause I would like to make some up and put in my gift baskets this holiday season. I feel homemade items make for the best gifts to give to someone
I couldn’t agree more! I should have the totals in there by Friday and will try to keep you updated.
I made this jelly last night and it actually set. I got sick of the cheesecloth method so I took the amount of juice I had already pressed (4 C) and added 3 C apple cider into the mix. I boiled the cider with nutmeg and cinnamon prior to this. It tastes and smells amazing and it was somewhat simple to make! My batch made 11 half-pint jars.
I’m in Australia and just wondering what grams the packet of pectin was?
I am actually not really sure what the conversion would be, but would love for you to share the answer if you find it!