Apple Cinnamon Jelly
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This Apple Cinnamon Jelly is made with the juiciest apples and a dash of cinnamon. It will dance on your palate with each delightful bite. Whether you’re a toast fanatic, pancake lover, or pastry enthusiast, our Apple Cinnamon Jelly is the flavor-packed companion you’ve been craving.
Searching for more beginner jelly ideas? Be sure to try my Peach Strawberry Jelly and jalapeno jelly recipe– especially delicious on my drop biscuits!
Why You’ll Love This Recipe
- Slow Cooker Jelly: 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!
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.
This easy apple jelly is inspired from our favorite Knott’s Berry Farm jelly. We could only find it seasonally when visiting the parks, but boy was it delicious!
Ingredients You’ll Need
One of the things I love about this apple jelly recipe is that you don’t need too many ingredients. A homemade spiced apple juice is made using your favorite apples with a handful of fall spices. From there, it’s as simple as cooking and canning! Here is what you will need to get started:
- Apples: A blend of different varieties will give you a bold flavor. I stick with whatever apple is on sale, but not tart green.
- Spices: Specifically, cinnamon and cloves. Because this is going to be slow cooked, you need to use cinnamon sticks and whole cloves.
- Pectin: I find that powdered pectin, like a box of Sure-Jell, works the best with this recipe.
- Sugar: Sugar is used to help sweeten the concentrated juice and allows the mix to become the perfect spreadable consistency.
Jesseca’s Recipe Review
This jelly is pure fall in a jar. The cinnamon and cloves give it a warm, cozy vibe, and using the whole apple (yes, even the stems!) really deepens the flavor. Whether you slow cook it or simmer on the stove, it’s 100% worth the effort. I make a batch every year and it disappears faster than I’d like to admit.
Tip from Jesseca:
Let the jelly sit for 24 hours before cracking into it—this helps it fully set and gives the flavors time to mellow into perfection. Also, don’t toss the strained apple pulp—mix it into oatmeal or muffins for zero waste!
How To Make Spiced Apple Jelly
Making this recipe takes a little extra time, but it is as simple as setting and forgetting. I bake my apples in the slow cooker overnight and can be ready to jar first thing in the morning!
- PREP: Slice the apples into quarters, no need to discard the seeds or stems. You want all of the apple into the mix for optimal flavor.
- SLOW COOK: Add the apples, cinnamon sticks, cloves, and 2 cups of water to the slow cooker. Let that cook on low for 10 to 12 hours, or until the apples are soft and their is quite a bit of juice in the base.
- JUICE: Strain the liquid from the slow cooker into a measuring cup, using cheesecloth to catch any small bits and seeds. Once the apples have cooled slightly, press the juice from each getting 7 cups of liquid. I use a cheesecloth to help with this process. If you find that you aren’t quite to the 7 cup mark, you can substitute with apple juice or apple cider.
- COOK: Add the juice and the pectin to a very large pot. Bring to a rapid boil. Once heated, stir in the sugar and return to a full boil. Cook 5 minutes more.
- CAN: Follow the canning instructions to your processor and enjoy!
Stove Top Instructions
No slow cooker? No problem. You can still make this jelly the old-school way right on your stovetop.
- Add the apples, cinnamon sticks, cloves, and water to a large stockpot. Bring to a simmer over medium heat.
- Reduce the heat to low and let everything cook uncovered for 2 to 3 hours, stirring occasionally. You’re looking for soft apples and a good amount of juice at the bottom of the pot.
- Strain the mixture through cheesecloth and continue with the rest of the jelly-making process as listed in the recipe.
This version is a bit more hands-on, but just as tasty!
Storage Instructions
Once your jelly is sealed and processed properly in sterilized jars, it can be stored in a cool, dark place for up to 12 months. Make sure the lids are sealed tight—if the center of the lid pops when pressed, it didn’t seal and should be refrigerated and used within 2 weeks.
After opening, keep the jelly in the refrigerator and use within 3 to 4 weeks for the best flavor and texture.
Pro Tip: Label your jars with the date they were made so you can keep track of freshness—especially if you’re gifting or stocking up for the season!
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Apple Cinnamon Jelly
Ingredients
- 5 lbs of apples
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- 3 cups water
- 7 cups sugar
- 1 package pectin
- cheesecloth
- jars
Instructions
- Slice the apples into quarters, no need to discard the seeds or stems. You want all of the apple into the mix for optimal flavor.
- Add the apples, cinnamon sticks, cloves, and 2 cups of water to the slow cooker. Let that cook on low for 10 to 12 hours, or until the apples are soft and their is quite a bit of juice in the base.
- Strain the liquid from the slow cooker into a measuring cup, using cheesecloth to catch any small bits and seeds. Once the apples have cooled slightly, press the juice from each getting 7 cups of liquid. I use a cheesecloth to help with this process. If you find that you aren’t quite to the 7 cup mark, you can substitute with apple juice or apple cider.
- Add the juice and the pectin to a very large pot. Bring to a rapid boil. Once heated, stir in the sugar and return to a full boil. Cook 5 minutes more, or until a candy thermometer reaches 220 degrees.
- Follow the canning instructions to your processor and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
i do not have ac slow cooker . how do i make this receipe ?
Great question, Geeta. You can definitely make this without a slow cooker. Just simmer everything on the stovetop over low heat for 2-3 hours, stirring occasionally, until the apples are very soft and releasing their juice. Then continue with the straining and jelly-making steps as written!
I’ve added this information into the blog post as well. Thanks for asking.
Delicious jelly! I’m working on my second batch!
I would love to try this recipe but I can not see it through all of the ads, and every time I x one out a new one pops right up. there’s a 1×3 space that I see with but it’s more of a hassle than anything.
Thank you for your feedback and for taking the time to visit my site! I understand that ads can sometimes be frustrating, but they help keep the content free and support the creation of new recipes. I always aim to strike a balance between the user experience and running the site.
So far I’m not impressed. The apples are an applesauce in 5 hours. No juice to squeeze out. This will not be a jelly but rather a jam hopefully. I will have to put this through a sieve. Cheese cloth isn’t going to work. I’m thinking there are some instructions possibly left out of this recipe.
Hi Beverly, I make this every year and have yet to have an issue.
I just made this, I used a colander instead of a cheese cloth.
I doubled the recipe and made Harry Potters pumpkin juice and turned it into a jam. They both came out really nicely.
What a great idea to turn pumpkin juice into a jam!
Can I not process in a canner and put in fridge for immediate use? And how long might it be good for if I do so?
Hi Melanie, you can definitely put this into a container and straight into the refrigerator after it has cooled. I do this with one to two jars each time we make this recipe. It will last up to on month.
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.
What a great idea to use the leftover apples for sauce.
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…😔
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.
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.
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!
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.
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?
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.
My first time making this jelly so can I use liquid pectin. That is what I have on hand.
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!
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
Nevermind
Hi Lisa, Sorry I missed this comment sooner. I have always removed the apple and have never tried substituting apple juice. I’m sure it could work. Please let us know if you give it a try!
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!
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.
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 got 13 half pints and water bath at 10 min
Thanks for sharing that tip.
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?
How many 8 oz. jars does this recipe make? Can you double the recipe?
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!
Did you use powdered or liquid pectin?
I used powdered pectin.
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 !
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.
Looks like you used 8oz jars….is that correct?
Yes. I did use 8oz jars for this batch.
Yum! This sounds really delicious!
This looks amazing! You can’t go wrong with Apple Cinnamon. Pinning!
This looks amazing! I will take some please. 😉
Apple cinnamon? Yes please! Sounds super yummy and just in time for Christmas.
This looks really good! I think my husband would love this too. Pinned!
This looks and sounds delicious! I have only made jam twice in my life. Maybe third times a charm? 🙂
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!