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!


★★★★★ 2 votes

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)

How to Make Cinnamon Apple Jelly


  1. 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).
  2. 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.
  3. Remove from heat; skim off any foam (I have never had any). Pour into hot jars leaving 1/4-inch headspace.
  4. 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.
  5. This recipe made 8-8oz jars with a little left over which I put into a small glass container to use immediately when cooled.

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