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Apple Cinnamon Jelly

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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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