TOTAL TIME: Prep: 10 min. Process: 5 min.
MAKES: 56 servings


  • 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

Nutritional Facts

1 each: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.


  1. 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.
  2. 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.
Originally published as Winter Apple Jelly in Birds & Blooms December/January 1996, p55

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eischbaby User ID: 7407341 45670
Reviewed Oct. 4, 2013

"So easy to make with my 10 year old daughter and tastes great! I used the food coloring to make it look great."

clkaric User ID: 5349881 16216
Reviewed Dec. 23, 2012

"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."

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