The delightful aroma of cinnamon mingling with the sweet, crisp essence of apples captures the essence of autumn in a jar. This Apple Cinnamon Jelly is not only a spread but a celebration of the season’s bounty. Its rich, amber hue and silky texture make it perfect for spreading on toast, pairing with cheese, or even adding a dollop to your morning oatmeal. The process of making this jelly is a labor of love, transforming simple ingredients into a preserve that can be enjoyed long after the leaves have fallen
Ingredients:
- 4 cups of apple juice (homemade or store-bought)
- 1/4 cup of lemon juice
- 4 cups of granulated sugar
- 1-2 teaspoons of ground cinnamon (to taste)
- 1 box of powdered pectin
Instructions:
- Prepare Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
- Make Juice (if using fresh apples): If using fresh apples, wash and chop them (no need to peel or core). Place them in a large pot and add enough water to cover the apples. Simmer until apples are soft, then strain through a jelly bag or cheesecloth to extract the juice.
- Cook Juice and Pectin: In a large pot, combine the apple juice and lemon juice. Gradually stir in the pectin until fully dissolved. Bring the mixture to a rolling boil over high heat, stirring constantly.
- Add Sugar and Cinnamon: Add the granulated sugar and ground cinnamon. Stir to combine and return to a full rolling boil. Boil hard for 1-2 minutes, stirring constantly.
- Test for Gel Stage: Remove the pot from heat and skim off any foam. To test for the gel stage, place a small amount of the jelly on a cold plate. If it wrinkles when pushed with your finger, it’s ready. If not, return to a boil for another minute and retest.
- Fill Jars: Ladle the hot jelly into the warm, sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip tight.
- Process Jars: Process the jars in a boiling water bath for 10 minutes. Adjust processing time for altitude if necessary.
- Cool and Store: Remove the jars from the water bath and let them cool on a towel or rack. Check the seals after 24 hours. The lids should not flex up and down when pressed. Store any unsealed jars in the refrigerator and use them within a few weeks.
