Easy Cinnamon Apple 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.
Notes
**can make this a mint jelly instead just add mint to the chopped cooked apples and let sit overnight.