Apple Cinnamon Jelly Recipe

There’s a certain unforgettable aroma that swirls through your kitchen the moment you simmer apples with cinnamon and cloves—and it’s the heart of what makes Apple Cinnamon Jelly truly magical. This sweet, spiced jelly captures the essence of crisp apples and cozy cinnamon in a spread that’s as gorgeous as it is delicious. Whether you’re an experienced canner or testing the waters for the first time, you’ll love how this homemade Apple Cinnamon Jelly brightens breakfasts, cheese boards, and gifts for friends.

Ingredients You’ll Need

Making a batch of Apple Cinnamon Jelly requires just a handful of ingredients, but each one plays a starring role. They’re simple, classic, and each adds something delightful—whether it’s fruity depth, warm spice, or that perfect jelly texture.

• Apples (5 lbs): Choose crisp, flavorful apples like Fuji, Honeycrisp, or a mix for natural sweetness and tartness.
• Cinnamon sticks (4): Whole sticks slowly infuse warmth and coziness into the jelly, rather than overpowering it.
• Whole cloves (1 tablespoon): These tiny spices give an aromatic, slightly woodsy note that makes the jelly taste truly homemade.
• Water (3 cups): Creates the base for extracting every bit of juicy flavor from the apples.
• Sugar (7 cups): Delivers sparkle and sweetness, helping the jelly set while enhancing the apples’ natural flavor.
• Pectin (1 package): The essential ingredient for jelly’s signature wobble—don’t skip it, or your jelly won’t set!
• Cheesecloth: For straining the mixture, ensuring your Apple Cinnamon Jelly is brilliantly clear and smooth.
• Jars: Clean, sterilized jars are key for safely storing and gifting your gorgeous jelly.

How to Make Apple Cinnamon Jelly

Step 1: Prepare the Apples and Spices

Start by slicing your apples into quarters. There’s no need to remove the seeds, stems, or skins—everything goes into the mix for maximum flavor and natural pectin. Place the apple pieces into your slow cooker, then nestle in the cinnamon sticks and sprinkle in the whole cloves. Pour over the 3 cups of water. This basic prep lets the apples and spices work their magic together from the very beginning.

Step 2: Slow Cook to Extract Flavor

Cover your slow cooker and set it on low. You’ll want to let everything bubble away for 10 to 12 hours—yes, it’s a long, slow transformation, but that’s how you coax the deepest, richest apple-cinnamon essence. By the end, your apples should be very soft and your kitchen will smell like pure autumn.

Step 3: Strain and Measure the Juice

Carefully ladle the hot apple mixture into a cheesecloth-lined strainer set over a large measuring cup or bowl. Let the juice drip through, then gently press the solids to extract every last drop (but don’t squeeze too hard or your jelly can become cloudy). You’re aiming for 7 cups of apple-cinnamon juice. If you come up just short, top up with unsweetened apple juice or cider.

Step 4: Boil the Jelly Base

Pour your strained juice into a very large pot—jelly boils up fast! Sprinkle in the pectin and stir well. Bring the mixture to a rapid boil over high heat, stirring often. When it’s boiling fiercely, add all the sugar at once and continue stirring. Return to a full rolling boil, then cook for another 5 minutes, or until a candy thermometer reads 220 degrees. At this point, your Apple Cinnamon Jelly should reach that magical gel stage.

Step 5: Jar and Process

Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean, seal with lids, and process in a boiling water bath according to your preferred canning method. When the jars cool and the lids pop, you’ll know you’ve preserved autumn in a jar—ready to enjoy all year long!

How to Serve Apple Cinnamon Jelly

Garnishes

A simple spoonful of Apple Cinnamon Jelly can be made even more special with a delicate garnish. A thin apple slice, a sprinkle of ground cinnamon, or a few whole cloves perched on the side of a cheese board all bring extra appeal. For breakfast, try a dusting of powdered sugar on your jelly-topped toast or biscuits.

Side Dishes

Apple Cinnamon Jelly is fabulously versatile. Spread it thickly on buttered toast, warm scones, or flaky biscuits. It’s also delicious as an unexpected drizzle over pancakes or waffles. For something savory, try it with creamy Brie or sharp cheddar cheese and crackers—the sweet-spicy jelly really sings against tangy, creamy flavors.

Creative Ways to Present

When it comes to gifting, Apple Cinnamon Jelly is a star. Dress up your jars with rustic twine, patterned fabric lids, or handwritten labels for a farmhouse feel. Or, for holiday gatherings, offer tiny jelly jars as place settings or thoughtful take-home treats—everyone loves a homemade surprise!

Make Ahead and Storage

Storing Leftovers

Once opened, store your Apple Cinnamon Jelly in the fridge, tightly sealed. It’ll keep beautifully for several weeks, and you’ll find yourself reaching for it often! Always use a clean spoon to avoid introducing any contaminants.

Freezing

If you’re making a big batch and want to save some for later, Apple Cinnamon Jelly freezes well. Use freezer-safe containers or jars, leaving about half an inch at the top for expansion. Defrost overnight in the fridge and enjoy whenever you’re ready for another taste of fall.

Reheating

Jelly is meant to be served cool or at room temperature, but if you prefer a slightly warm, pourable jelly for pancakes, simply microwave a spoonful or two in a heatproof dish for just a few seconds. Stir and serve—it’ll still set up again as it cools.

FAQs

Can I use store-bought apple juice instead of fresh apples?

You can, but the depth of flavor from whole, fresh apples (including skins and cores) gives homemade Apple Cinnamon Jelly its signature richness and body. If you need to add some juice to reach the full 7 cups, unsweetened apple juice works great as a supplement.

How do I know if my jelly has set correctly?

The most reliable way is by temperature—220 degrees on a candy thermometer. You can also test by spooning a little jelly onto a chilled plate; if it wrinkles when gently pushed, it’s set. If not, keep boiling and test again in a couple of minutes.

Why use whole cinnamon sticks instead of ground cinnamon?

Whole cinnamon infuses flavor slowly and gently without clouding the jelly. Ground cinnamon can muddy the color and create a gritty texture, so sticks are definitely the way to go for this recipe.

My jelly turned out cloudy—what happened?

Cloudy jelly usually comes from squeezing the apple solids too hard during pressing, which can push tiny particles through the cheesecloth. Next time, let gravity do most of the work for a brilliantly clear Apple Cinnamon Jelly!

Is it necessary to process the jars in a water bath?

Absolutely! Processing is key for food safety and shelf life. It ensures your Apple Cinnamon Jelly is sealed, shelf-stable, and safe for gifting or storing—never skip this step.

Final Thoughts

If you’re searching for a recipe that feels like a cozy embrace in a jar, you absolutely have to try making Apple Cinnamon Jelly. The aroma, the warm spiced sweetness, and the joy it brings to even an ordinary breakfast make it a handmade treasure you’ll want to share all season long.

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