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
Total TimePrep: 10 min. Process: 5 min.
Makesabout 13 half-pints
- 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.
Editor's NoteThe 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 Cinnamon Apple Jelly in Holiday & Celebrations Cookbook 2002
Oct 23, 2014
This recipe does not setup! Not enough pectin for the amount of product.Would not recommend this recipe.
Feb 7, 2009
I hope that this taste like the Smuckers brand.
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