Okay next up on my apple recipes is this Easy Cinnamon Apply Jelly! I never knew how simple it was to make jelly, and now I am in love. This apple jelly recipe only requires four ingredients and some refrigerator time. So if you have an abundance of apples like I do, try this jelly for something new.

This Easy Cinnamon Jelly is great spread on biscuits, English Muffins, my apple muffins, or I even made apple pancakes and drizzled this on top. I also served it drizzle over apple pie, too! To be completely honest the texture of this was between a jelly and a syrup that I wasn’t even sure what to call it. If I had let it boil a little longer it would have been jelly fore sure. Either way, everyone who tried it loved it.

Equipment for this Easy Cinnamon Apple Jelly

Large Pan or Pot
Wooden spoon
Grater or food processor
Cheesecloth or chux cloths
Strainer

Ingredients for Apple Jelly

Apples, any quantity. The sugar amounts are adjusted according to the amount of liquid after straining. I used 10 / yielded 3 cups liquid 3 cups sugar / 1 tsp cinnamon
Sugar ( see the note above)
Water
Cinnamon

To make apple mint jelly for serving with lamb, add some mint, roughly chopped.

How to Make this Cinnamon Apple Jelly Recipe

Step 1: Cook the apples

First start by roughly chopping the apples; no need to core or peel. Then put the apples in a pot or dutch oven and just cover with water.

Bring the water to a boil and boil until the apples are very soft. Leave to cool slightly.

Step 2: Strain and refrigerate

Next line a strainer with the cleaned and rinsed cheesecloth (any open weave cloth will do).

Then place the strainer over a bowl big enough to catch the liquid and pour the apple mixture into the strainer.

Cover with plastic wrap and Leave covered overnight or for at least six hours.

Then remove the strainer. Do not squeeze the cloth if a nice clear jelly is wanted.

Step 3: Measure the liquid

The next step is to measure the remaining liquid. For every cup of liquid, add one cup of sugar. I used 10 apples which yielded me 3 cups of liquid, so I used 3 cups of sugar.

Step 4: Boil liquid and sugar

Place the liquid and sugar in a preserving pan or pan and bring to a boil, stirring until the sugar has dissolved.

Let the mixture continue to boil with the lid off.

Step 5: Bottling the Apple Jelly

To test if the jelly is ready, place a teaspoon of jelly onto a saucer and leave to cool; if a skin forms, the jelly is ready. I didn’t wait long enough so mine was more of a syrup texture but I liked it. (I don’t have nay patience).

Then pour the jelly into jars. Process if you would like or store in the refrigerator or freeze.

I have had mine in the refrigerator for a few weeks now and it is still good. We just had it drizzled over a smoked pork tenderloin and it was great! So many ways to enjoy this apple jelly recipe, I hope that you do and let me know how you like it!

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Easy Cinnamon Apple Jelly

Prep Time10

Chill Time8

Course: Breakfast

Keyword: apple, apple recipes, how to make jelly, jelly

Yield: 2 16 (oz). Jars

Cost: $5

Equipment

Large Pan or Pot
Wooden spoon
Knife
Cheesecloth or chux cloths
Strainer

Materials

Apples any quantity. The sugar amounts are adjusted according to the amount of liquid after straining. I used 10 / yielded 3 cups liquid 3 cups sugar / 1 tsp cinnamon
Sugar see the note above
Water
cinnamon I used 1 tsp for 3 cups liquid

Instructions

Roughly chop apples; no need to core or peel.
Put apples in a pot and just cover with water.
Boil until the apples are very soft. Leave to cool slightly.
Line a strainer with the cleaned and rinsed cheesecloth (any open weave cloth will do).
Place the strainer over a bowl or pot big enough to catch the liquid and pour apple mixture into the strainer.
Leave covered overnight or for at least six hours.
Remove strainer. Do not squeeze the cloth if a nice clear jelly is wanted.
Measure the remaining liquid.
For every cup of liquid, add one cup of sugar.
Place liquid and sugar in preserving pan or large pan and bring to a boil, stirring until the sugar has dissolved. Add in cinnamon if using.
Keep the pan at a rapid boil, with the lid off.
To test if the jelly is done, place a teaspoon of jelly onto a saucer and leave to cool; if a skin forms, the jelly is ready.