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Winter Apple Jelly

 Winter Apple Jelly
—Maria Weber, Toledo, Ohio
56 ServingsPrep: 10 min. Process: 5 min.


  • 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


  • 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.
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.