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Winter Apple Jelly Recipe

Winter Apple Jelly Recipe photo by Taste of Home

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—Maria Weber, Toledo, Ohio

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Winter Apple Jelly Recipe

Prep: 10 min. Process: 5 min.

Yield: 56 Servings

10 5 15

Ingredients

1 quart apple juice
1 package (1-3/4 ounces) powdered fruit pectin
2 tablespoons bottled lemon juice
3 to 6 drops red food coloring, optional
5-1/2 cups sugar
1 teaspoon ground cinnamon

Directions

In a Dutch oven, combine the apple juice, pectin, lemon juice and food coloring if desired. Bring to a full rolling boil, stirring constantly. Quickly stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off foam. Stir in cinnamon. Carefully ladle hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 7 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (1 each) equals 90 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

Originally published as Winter Apple Jelly in Birds & Blooms December/January 1996, p55

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Winter Apple Jelly

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(1-1) of 1 reviews

Reviewed on Dec. 23, 2012 by clkaric

My son helped me make this jelly for holiday gifts and it turned out perfectly. We didn't use the red food coloring. It tastes just like apple cider. Delicious! I will definitely make this again.