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Winter Apple Jelly

—Maria Weber, Toledo, Ohio
  • Total Time
    Prep: 10 min. Process: 5 min.
  • Makes
    7 half-pints

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

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Reviews

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Average Rating:
  • eischbaby
    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
    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.