Cinnamon Apple Jelly

Cinnamon Apple Jelly

"When I host a Christmas sit-down dinner, I adhere labels on small jars of this jam to use as place cards. At the end of the evening, the guests can take the sweet spread home to enjoy. --Virginia Montmarquet, Riverside, California"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 104 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Fantastic recipe and great Christmas gift idea!!! I thought I might have to add a couple of drops of red food coloring to achieve the color I wanted, but the recipe as is yielded both incredibl...

Most helpful critical review

I must be an idiot, with all these fab reviews. I had to decrease the sugar in the recipe, with family sugar concerns. Well, it never did jell. Sigh! Well;, I guess I have apple syrup

Most helpful
Most positive
Least positive
Newest

Fantastic recipe and great Christmas gift idea!!! I thought I might have to add a couple of drops of red food coloring to achieve the color I wanted, but the recipe as is yielded both incredibl...

Very nice recipe. I made some small changes. We used an already sweetened apple/pear juice mixture left over from making fruit leather, and cut the quantity of red-hots in half for a lighter c...

This is a wonderful recipe. I cut out the red hots and add a dash of cinnamon. I will never run out of jelly again. I have fruit trees and a great recipe. works better than the recipe on the fru...

I must be an idiot, with all these fab reviews. I had to decrease the sugar in the recipe, with family sugar concerns. Well, it never did jell. Sigh! Well;, I guess I have apple syrup

For those of you that have problems with it gelling, just add it back to the pot and cook a little bit longer. Do a cold plate test (plate put into the freezer for a bit) to see if it is to you...

Tastes like the Christmas punch you can make in your crockpot with apple juice and red hots. The jam wouldn't gel when I halved the recipe; I'm not sure why.

This is the first time that I have made jelly. It was easy and turned out wonderful. Good for Christmas because of color (red), but when I think of fall, I think apples. This is perfect. I wo...

This jelly is really good but we discovered that it sets better if it is cooked longer and on medium heat rather than high heat. The batches that were made cooking on high did not set as well a...

This jelly turned out beautifully and tastes great with just the right amount of cinnamon. I followed the directions and it set up perfectly. The key is to measure the sugar exactly and not us...

Other stories that may interest you