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This Apple Cinnamon Jelly is made with the juiciest apples and a dash of cinnamon. It will dance on your palate with each delightful bite. Whether you’re a toast fanatic, pancake lover, or pastry enthusiast, our Apple Cinnamon Jelly is the flavor-packed companion you’ve been craving.
Searching for more beginner jelly ideas? Be sure to try my Peach Strawberry Jelly and jalapeno jelly recipe– especially delicious on my drop biscuits!
This post was originally published December 19, 2013. It has since been updated to include fresh photos and helpful tips.
Why You Will Love This Easy Jelly Recipe
- Slow Cooker Jelly: Fresh apples are slow cooked with spices giving this an extra boost of flavor- and your home will smell incredible!
- Minimal Ingredients: Only 6 main ingredients are used.
- Perfect Gift: Jelly is the perfect gift. You can make it well in advance and dress it up with fabric, labels, or ribbon!
This homemade apple jelly starts in a slow cooker for 10 hours with cinnamon sticks and cloves giving you a flavor packed base. Ideal for toast, biscuits, pancakes, or even a cheesecake topper! You cannot go wrong with this sweet side. I make this recipe every Christmas. My brother and sisters look forward to large jars along with my pomegranate jelly.
This easy apple jelly is inspired from our favorite Knott’s Berry Farm jelly. We could only find it seasonally when visiting the parks, but boy was it delicious!
Apple Jelly Ingredients
One of the things I love about this recipe is that you don’t need too many ingredients. A homemade spiced apple juice is made using your favorite apples with a handful of fall spices. From there, it’s as simple as cooking and canning! Here is what you will need to get started:
- Apples: A blend of different varieties will give you a bold flavor. I stick with whatever apple is on sale, but not tart green.
- Spices: Specifically, cinnamon and cloves. Because this is going to be slow cooked, you need to use cinnamon sticks and whole cloves.
- Pectin: I find that powdered pectin, like a box of Sure-Jell, works the best with this recipe.
- Sugar: Sugar is used to help sweeten the concentrated juice and allows the mix to become the perfect spreadable consistency.
How To Make Spiced Apple Jelly
Making this recipe takes a little extra time, but it is as simple as setting and forgetting. I bake my apples in the slow cooker overnight and can be ready to jar first thing in the morning!
- PREP: Slice the apples into quarters, no need to discard the seeds or stems. You want all of the apple into the mix for optimal flavor.
- SLOW COOK: Add the apples, cinnamon sticks, cloves, and 2 cups of water to the slow cooker. Let that cook on low for 10 to 12 hours, or until the apples are soft and their is quite a bit of juice in the base.
- JUICE: Strain the liquid from the slow cooker into a measuring cup, using cheesecloth to catch any small bits and seeds. Once the apples have cooled slightly, press the juice from each getting 7 cups of liquid. I use a cheesecloth to help with this process. If you find that you aren’t quite to the 7 cup mark, you can substitute with apple juice or apple cider.
- COOK: Add the juice and the pectin to a very large pot. Bring to a rapid boil. Once heated, stir in the sugar and return to a full boil. Cook 5 minutes more.
- CAN: Follow the canning instructions to your processor and enjoy!
Helpful Tools
- Slow Cooker: Using a large Slow Cooker (affiliate) is key to fitting all of the apples and getting enough juice. I use a 6 quart with an automatic shut off.
- Pectin: This recipe does require the use of pectin to help thicken the jelly. I use a box of 1.75 oz pack of Sure-Jell (affiliate).
- Cheesecloth (affiliate): Not a necessity, but it will make things much easier.
Recipe Notes:
What temperature do I cook my apple cinnamon jelly to make sure it sets?
We have had success cooking are jellies and jams to 220 degrees f. It gives us a solid, and still spreadable, jelly. Be sure to invest in a quality candy thermometer (affiliate) to keep track of your jellies cooking temperature.
How do you know when jelly has set?
We like to use the freezer method. Before I start cooking my jelly I set a small plate in my freezer. When the jelly has reached temperature I place a small spoonful directly on the plate. After a few seconds I rotate the plate and see if the jelly is beginning to set. If so, you are good to can the jelly!
How long does homemade jelly last?
If processed correctly, your jelly could last up to two years. Make sure you follow the directions of your steam bath and use sterile clean jars. Once opened it will last up to three months.
Can I use any type of apples for the jelly?
Yes, you can use a variety of apples, but it’s recommended to use tart apples like Granny Smith or Honeycrisp for a better balance of sweetness and flavor.
What’s the best way to sterilize the jars before filling them with jelly?
You can sterilize the jars by washing them with hot, soapy water, then boiling them in a large pot of water for 10 minutes. Alternatively, you can use a dishwasher’s sterilization setting.
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4.65 from 17 votes
Apple Cinnamon Jelly
Created by: Jesseca
Course Side Dish Recipes
Cuisine American
Prep Time 10 minutes minutes
Cook Time 10 hours hours 20 minutes minutes
Total Time 10 hours hours 30 minutes minutes
Homemade apple cinnamon jelly recipe. Apples are slow cooked with cinnamon sticks and cooked with pectin for the most incredible fall jelly combination. Easy and the perfect gift recipe.
Ingredients
- 5 lbs of apples
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- 3 cups water
- 7 cups sugar
- 1 package pectin
- cheesecloth
- jars
Instructions
Slice the apples into quarters, no need to discard the seeds or stems. You want all of the apple into the mix for optimal flavor.
Add the apples, cinnamon sticks, cloves, and 2 cups of water to the slow cooker. Let that cook on low for 10 to 12 hours, or until the apples are soft and their is quite a bit of juice in the base.
Strain the liquid from the slow cooker into a measuring cup, using cheesecloth to catch any small bits and seeds. Once the apples have cooled slightly, press the juice from each getting 7 cups of liquid. I use a cheesecloth to help with this process. If you find that you aren’t quite to the 7 cup mark, you can substitute with apple juice or apple cider.
Add the juice and the pectin to a very large pot. Bring to a rapid boil. Once heated, stir in the sugar and return to a full boil. Cook 5 minutes more, or until a candy thermometer reaches 220 degrees.
Follow the canning instructions to your processor and enjoy!
Notes
We have had success cooking are jellies and jams to 220 degrees f. It gives us a solid, and still spreadable, jelly. Be sure to invest in a qualitycandy thermometer(affiliate) to keep track of your jellies cooking temperature.
Nutrition
Serving: 2tablespoons | Calories: 71kcal | Carbohydrates: 18g | Sodium: 2mg | Fiber: 1g | Sugar: 17g
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Cindy K Cameron says
I just made this, I used a colander instead of a cheese cloth.
I doubled the recipe and made Harry Potters pumpkin juice and turned it into a jam. They both came out really nicely.Reply
Jesseca says
What a great idea to turn pumpkin juice into a jam!
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Melanie says
Can I not process in a canner and put in fridge for immediate use? And how long might it be good for if I do so?
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Jesseca says
Hi Melanie, you can definitely put this into a container and straight into the refrigerator after it has cooled. I do this with one to two jars each time we make this recipe. It will last up to on month.
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B says
I used the spice ratio from your recipe, but the method from another recipe (a no pectin, stove top version). After cooking down the apples, I was very happy with the flavour of the juice. For the jelly, I reduced the sweetener by 25%, and used a combination of honey and granulated sugar. It made a very delicious jelly.
Also, the apple flesh left over from making the juice can be turned into applesauce once you remove the seeds and peel.Reply
Jesseca says
What a great idea to use the leftover apples for sauce.
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Sailimalo says
Followed the receipt and had to use 2 boxes of Pectin and 3 tablespoon of Agar before consistency was somewhat seminars. But made so many jars had to dump it out because it just would not set…😔
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Jesseca says
Sorry this recipe did not work for you. I included a lot of tips in the post and would be happy to help troubleshoot. I have made this recipe dozens of times with no issues, so let me know if there is any help I can give.
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Melissa says
I’ve made this now twice, and it hasn’t worked out either time. It won’t set up. Last time, I had to reprocess the entire batch using a second package of pectin. I suspect I’ll have to do the same again this time. I’m not sure why it’s been going sideways. I have followed the recipe to a T both times- including temperature, time, and amount of sugar. So frustrating. We love the flavour but I’m not sure I can rely on this recipe any more.
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Melissa says
Also – of interest – the leftover jelly in the bottom of the pot had set, but the stuff in the jars did not. So I’m doubly perplexed!
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Jesseca says
Hi Melissa,
Hm… It’s been a minute since I made this recipe. I will remake it in the next week to see if I can troubleshoot with you. I searched out my original notes from testing the recipe and found that I had to let it sit for 24 hours before it set fully but it was mostly set when done cooking (sometimes pectin can take that long to reach the finished set). How long did you let yours set in the jars? With it setting in the bottom of the pan I’m wondering if you were close to that perfect jelly consistency.Reply
Jessica says
I made this last year and it was so amazing I wanted to do it this year too! So I did and for some reason it didn’t set! Any suggestions on what I did wrong or can do better next time? And did you use Liquid pectin or powder?
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Jesseca says
Hm… it’s possible it didn’t reach the proper temperature. Did you use a candy thermometer while cooking? I’ll do a test run and see if I can’t update this recipe and troubleshoot. Did you make the recipe exactly as stated? If you made any changes I’ll do the same and see what I can figure out.
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Carolyn Brannock says
My first time making this jelly so can I use liquid pectin. That is what I have on hand.
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Jesseca says
Hi Carolyn, I have never tried this recipe with liquid pectin so I couldn’t say for sure if it would work the same. I would assume so, but couldn’t guarantee the end result. Good luck!
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Lisa says
Hey can I leave the Apple in it and just not strain it out ? I know to take out the cinnamon sticks and what about apple juice instead of water
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Lisa says
Nevermind
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Jesseca says
Hi Lisa, Sorry I missed this comment sooner. I have always removed the apple and have never tried substituting apple juice. I’m sure it could work. Please let us know if you give it a try!
Karen says
I’m in Australia and just wondering what grams the packet of pectin was?
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Jesseca says
I am actually not really sure what the conversion would be, but would love for you to share the answer if you find it!
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Amy says
I made this jelly last night and it actually set. I got sick of the cheesecloth method so I took the amount of juice I had already pressed (4 C) and added 3 C apple cider into the mix. I boiled the cider with nutmeg and cinnamon prior to this. It tastes and smells amazing and it was somewhat simple to make! My batch made 11 half-pint jars.
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ColleenB.~Texas says
Be nice to know how many jars a person can expect from the recipe?
How long do you water bath can this for; 5, 10, 15 minutes ?Reply
Jesseca says
I agree. I’ll make a batch this week and add some of those details to the post.
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ColleenB.~Texas says
Thank you. That would be most helpful cause I would like to make some up and put in my gift baskets this holiday season. I feel homemade items make for the best gifts to give to someone
Jesseca says
I couldn’t agree more! I should have the totals in there by Friday and will try to keep you updated.
Melanie says
I got 13 half pints and water bath at 10 min
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Jesseca says
Thanks for sharing that tip.
Delanie says
I tried this recipe today, and I only got 2 cups of juice out of slow cooking the apples, but I’m not sure what I’m doing wrong.
I quartered my apples the night before because I don’t have a lot of time in the morning before work. This morning I put 5 pounds of quartered apples, 2 cups of water, and the cinnamon and cloves into the slow cooker and let it cook on low for 11 hours. Then I strained the apple mixture, and made sure to press the apples into the cheese cloth. The juice tasted good, but I didn’t get enough and will have to make another batch. Any suggestions?Reply
Cheryl says
How many 8 oz. jars does this recipe make? Can you double the recipe?
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Mary Lou says
Did you do anything with the apples that were left in the stainer?
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Jesseca says
I didn’t. If you find a good use for them be sure to let us know!
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deanna says
Did you use powdered or liquid pectin?
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Jesseca says
I used powdered pectin.
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Sandra semonski says
I made this before Christmas , it didn’t set up, I was sadly disappointed ! It tasted good but ended up throwing it out , waste of time & money ……. : (
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Jesseca says
If you had problems with the jelly setting you might need to add a minute or two to the cook time. We made a second batch for the holidays and it turned out great. Everyone always asks for an extra jar.
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sandra semonski says
Thanks for your reply, I’ll try that next time !
Diana G says
I want to try this – it sounds great. What kind of apples did you use?
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Jesseca says
I’ve made this several times with different types of apples and it always turns out great. Our favorite are with red delicious.
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Jackee says
Looks like you used 8oz jars….is that correct?
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Jesseca says
Yes. I did use 8oz jars for this batch.
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Sumo says
Yum! This sounds really delicious!
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Leanne says
This looks amazing! You can’t go wrong with Apple Cinnamon. Pinning!
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Debra says
This looks amazing! I will take some please. 😉
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Kami says
Apple cinnamon? Yes please! Sounds super yummy and just in time for Christmas.
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Becky @ LovetobeintheKitchen says
This looks really good! I think my husband would love this too. Pinned!
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Jonie says
This looks and sounds delicious! I have only made jam twice in my life. Maybe third times a charm? 🙂
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Yvonne @ TriedandTasty says
Ohmygosh your little boy is so cute!!! That’s funny that he’s been sharing his new found knowledge with others 🙂 This looks SO good and would make an AWESOME friend/neighbor gift! I’ll have to keep that in mind next year! Pinning!
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