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Apple Cinnamon Jelly

Use apples and a slow cooker to make this incredibly Apple Cinnamon Jelly Recipe. Perfect on toast or dressed up as a neighbor gift!

apple cinnamon jelly

This homemade apple jelly starts in a slow cooker for 10 hours with cinnamon sticks and cloves giving you a flavor packed base.

Ideal for toast, biscuits, pancakes, or even a cheesecake topper! You cannot go wrong with this:

Apple Cinnamon Jelly Recipe

I make this recipe every Christmas. My brother and sisters look forward to large jars along with my pomegranate jelly.

It is coveted. They do not like to share, and often ask for extra to hand out to friends and neighbors.

If you have never made jelly before, or if you are a jelly expert, I suggest giving this recipe a try! It tastes incredible.

apple cinnamon jelly recipe

What temperature do I cook my jelly to make sure it sets?

We have had success cooking are jellies and jams to 220 degrees f. It gives us a solid, and still spreadable, jelly. Be sure to invest in a quality candy thermometer to keep track of your jellies cooking temperature.

How to test to make sure your jelly has set:

We like to use the freezer method. Before I start cooking my jelly I set a small plate in my freezer. When the jelly has reached temperature I place a small spoonful directly on the plate. After a few seconds I rotate the plate and see if the jelly is beginning to set. If so, you are good to can the jelly!

apple cinnamon jelly easy recipe

Like this recipe? You will love my Pomegranate Jelly, Strawberry Rhubarb Jelly, and Blueberry Jam, Apple Turnovers, Strawberry Freezer Jam

How long does homemade jelly last?

If processed correctly, your jelly could last up to two years. Make sure you follow the directions of your steam bath and use sterile clean jars. Once opened it will last up to three months.

How to make Apple Cinnamon Jelly:

Apple Cinnamon Jelly

Apple Cinnamon Jelly


  • 5 lbs of apples
  • 4 cinnamon sticks
  • 1 tablespoon whole cloves
  • 2 cups water
  • 7 cups sugar
  • 1 package pectin
  • cheesecloth
  • jars


  1. 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.
  2. 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).
  3. 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.
  4. 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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Wednesday 10th of June 2020

Followed the receipt and had to use 2 boxes of Pectin and 3 tablespoon of Agar before consistency was somewhat seminars. But made so many jars had to dump it out because it just would not set...😔


Wednesday 10th of June 2020

Sorry this recipe did not work for you. I included a lot of tips in the post and would be happy to help troubleshoot. I have made this recipe dozens of times with no issues, so let me know if there is any help I can give.


Wednesday 16th of October 2019

I've made this now twice, and it hasn't worked out either time. It won't set up. Last time, I had to reprocess the entire batch using a second package of pectin. I suspect I'll have to do the same again this time. I'm not sure why it's been going sideways. I have followed the recipe to a T both times- including temperature, time, and amount of sugar. So frustrating. We love the flavour but I'm not sure I can rely on this recipe any more.


Wednesday 16th of October 2019

Hi Melissa, Hm... It's been a minute since I made this recipe. I will remake it in the next week to see if I can troubleshoot with you. I searched out my original notes from testing the recipe and found that I had to let it sit for 24 hours before it set fully but it was mostly set when done cooking (sometimes pectin can take that long to reach the finished set). How long did you let yours set in the jars? With it setting in the bottom of the pan I'm wondering if you were close to that perfect jelly consistency.


Wednesday 16th of October 2019

Also - of interest - the leftover jelly in the bottom of the pot had set, but the stuff in the jars did not. So I'm doubly perplexed!


Monday 30th of September 2019

I made this last year and it was so amazing I wanted to do it this year too! So I did and for some reason it didn't set! Any suggestions on what I did wrong or can do better next time? And did you use Liquid pectin or powder?


Tuesday 1st of October 2019

Hm... it's possible it didn't reach the proper temperature. Did you use a candy thermometer while cooking? I'll do a test run and see if I can't update this recipe and troubleshoot. Did you make the recipe exactly as stated? If you made any changes I'll do the same and see what I can figure out.

Carolyn Brannock

Sunday 22nd of September 2019

My first time making this jelly so can I use liquid pectin. That is what I have on hand.


Monday 23rd of September 2019

Hi Carolyn, I have never tried this recipe with liquid pectin so I couldn't say for sure if it would work the same. I would assume so, but couldn't guarantee the end result. Good luck!


Saturday 22nd of September 2018

Hey can I leave the Apple in it and just not strain it out ? I know to take out the cinnamon sticks and what about apple juice instead of water


Saturday 22nd of September 2018