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Apple Cinnamon Jelly

Homemade apple cinnamon jelly recipe. Apples are slow cooked with cinnamon sticks and cooked with pectin for the most incredible fall jelly combination. Easy and the perfect gift recipe.

Jar of apple jelly on white wood table with a spoon.

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

Recipe Features:

  • Slow Cooker: Fresh apples are slow cooked with spices giving this an extra boost of flavor- and your home will smell incredible!
  • Minimal Ingredients: Only 6 main ingredients are used.
  • Perfect Gift: Jelly is the perfect gift. You can make it well in advance and dress it up with fabric, labels, or ribbon!

What you’ll need:

Below are the items you will need. Full amounts are listed in the recipe card below.

  • Slow Cooker (affiliate): You need a large slow cooker. I use a 6 quart with an automatic shut off.
  • Apples: A blend of different varieties will give you a bold flavor. I stick with whatever apple is on sale, but not tart green.
  • Cinnamon and Cloves: Because this is going to be slow cooked, you need to use cinnamon sticks and whole cloves.
  • Pectin: I use a 1.75 oz pack of Sure-Jell (affiliate). It thickens my jelly every time.
  • Cheesecloth (affiliate): Not a necessity, but it will make things much easier.
  • Jars: Be sure to use fresh lids.

I earn a small commission from items purchased through the links above. This helps me keep my recipes free for you. I only share products I use in my own kitchen and love.

Biscuit split in half on cutting board with apple jelly.

Step by step instructions:

  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 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.
  3. 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).
  4. 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.
  5. Place your 7 cups of juice into the large pot with the pectin. Bring to a rapid boil.
  6. Stir in the sugar and cook for an additional two minutes. Place into your sterilized jars and follow proper canning instructions.
Mason jar filled with jelly on a white wood table.

Tips and FAQ’s:

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 (affiliate) 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!

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.

Related Recipes:

Apple Cinnamon Jelly

Apple Cinnamon Jelly

Yield: Roughly 12 cups
Prep Time: 10 minutes
Cook Time: 10 hours 20 minutes
Total Time: 10 hours 30 minutes

Homemade apple cinnamon jelly recipe. Apples are slow cooked with cinnamon sticks and cooked with pectin for the most incredible fall jelly combination. Easy and the perfect gift recipe.

Ingredients

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

Instructions

  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.

Notes

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 (affiliate) to keep track of your jellies cooking temperature.

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Nutrition Information:
Yield: 96 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 71Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 18gFiber: 1gSugar: 17gProtein: 0g
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B

Saturday 3rd of October 2020

I used the spice ratio from your recipe, but the method from another recipe (a no pectin, stove top version). After cooking down the apples, I was very happy with the flavour of the juice. For the jelly, I reduced the sweetener by 25%, and used a combination of honey and granulated sugar. It made a very delicious jelly. Also, the apple flesh left over from making the juice can be turned into applesauce once you remove the seeds and peel.

Jesseca

Sunday 4th of October 2020

What a great idea to use the leftover apples for sauce.

Sailimalo

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...😔

Jesseca

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.

Melissa

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.

Jesseca

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.

Melissa

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!

Jessica

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?

Jesseca

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.

Jesseca

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!

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