Use apples and a slow cooker to make this incredibly Apple Cinnamon Jelly Recipe. Perfect on toast or dressed up as a neighbor gift!
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.
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!
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
- 5 lbs of apples
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- 2 cups water
- 7 cups sugar
- 1 package pectin
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.