Cinnamon Apple Jelly

Joey Urey


I was asked about this recipe many years ago by a stranger when shopping for canning jars. I looked it up (don't know where) and it has been a favorite since and asked for many times. I especially like to give it as gifts durng the holiday season

HINT: I put my jars into a roasting pan full of water on the stove to heat up. After getting all my utensils and ingredients together I can whip up a batch is less than half an hour...practice makes perfect!

pinch tips: How to Shuck, Cook, and Cut Corn



8 - 8 oz jars


10 Min


20 Min


1 qt
apple cider
2/3 c
red hot candies
1 pkg
(3/4 oz) powdered fruit pectin
5 c
sugar (put into bowl for immediate pouring)

Directions Step-By-Step

In LARGE kettle, heat cider, red hots and pectin over HIGH, stirring often. Bring to a full rolling boil (This is a boil that you cannot stir down - that keeps boiling when you stir vigorously).
Add sugar (all at once) ; return to a full rolling boil, stirring constantly. After mixture comes to a full rolling boil, then time for exactly 1 minute.
Remove from heat; skim off any foam (I have never had any). Pour into hot jars leaving 1/4-inch headspace.
Take a damp paper towel and wipe any jelly from rim of jar so caps won't stick. Adjust caps. Turn jars over on toweling and time 5 minutes. Turn jars upright and leave until cool and jelled.
This recipe made 8-8oz jars with a little left over which I put into a small glass container to use immediately when cooled.

About this Recipe