Cinnamon Apple Jelly Recipe
- 7 cups unsweetened bottled apple juice
- 1 package (1-3/4 ounces) powdered fruit pectin
- 2 teaspoons butter
- 1 cup red-hot candies
- 9 cups sugar
- 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. Yield: about 13 half-pints.
Originally published as Cinnamon Apple Jelly in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p107
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Reviewed Oct. 23, 2014
"This recipe does not setup! Not enough pectin for the amount of product.Would not recommend this recipe."
Reviewed Feb. 7, 2009
"I hope that this taste like the Smuckers brand."