Next in my apple recipe series is this Easy Cinnamon Apple Jelly. I was surprised at how simple jelly is to make and now I’m hooked. This recipe uses just a few ingredients and some time in the refrigerator. If you have more apples than you know what to do with, this jelly is a lovely way to use them.
This cinnamon apple jelly is delicious spread on biscuits, English muffins, or warmed over pancakes. I also drizzled it over apple muffins and even spooned some over a slice of apple pie. The texture I achieved landed somewhere between a syrup and a jelly; if you boil it a little longer it will set more firmly. Either way, everyone who tasted it enjoyed it.
Equipment for this Easy Cinnamon Apple Jelly
- Large pan or pot
- Wooden spoon
- Grater or food processor (optional)
- Cheesecloth or a clean open-weave cloth
- Strainer
Ingredients for Apple Jelly
- Apples — use any quantity. The amount of sugar depends on how much liquid you collect after straining. Example: I used 10 apples and yielded 3 cups of liquid.
- Sugar — for every cup of strained apple liquid, use one cup of sugar.
- Water — just enough to cover the apples while cooking.
- Cinnamon — about 1 teaspoon per 3 cups of liquid, or to taste.
Tip: To make a mint jelly that pairs well with lamb, add roughly chopped mint to the apples before straining.
How to Make this Cinnamon Apple Jelly Recipe
Step 1: Cook the apples
Roughly chop the apples — no need to core or peel. Put them in a pot or Dutch oven and just cover with water.
Bring to a boil and simmer until the apples are very soft. Allow the pot to cool slightly before straining.
Step 2: Strain and refrigerate
Line a strainer with a clean, rinsed cheesecloth or similar open-weave cloth. Place the strainer over a bowl large enough to catch the liquid and pour the cooked apple mixture into the strainer.
Cover the strainer and let the liquid drip into the bowl overnight, or for at least six hours. For a clear jelly, do not squeeze the cloth — allow the juice to drain slowly.
Step 3: Measure the liquid
Measure the strained liquid. For each cup of liquid, plan to add one cup of sugar. For example, 3 cups of liquid requires 3 cups of sugar.
Step 4: Boil liquid and sugar
Combine the apple liquid and sugar in a large pan and bring to a boil, stirring until the sugar dissolves. Add the cinnamon now, if using. Keep boiling with the lid off to reduce and concentrate the mixture.
Step 5: Test and jar the jelly
To test doneness, place a teaspoon of the jelly onto a saucer and let it cool. If a skin forms or it reaches the desired set, it’s ready. If you prefer a syrupier texture, remove it earlier. Pour the jelly into clean jars. You can process the jars for shelf storage, refrigerate them, or freeze for longer keeping.
I refrigerated mine and it’s stayed fresh for weeks. I also paired it with smoked pork tenderloin and it complemented the dish beautifully. There are many ways to enjoy this cinnamon apple jelly — on breakfast breads, as a glaze, or alongside roasted meats.
PIN IT
Easy Cinnamon Apple Jelly
10 mins
8 hrs
Yield: 2 16 oz jars
Cost: $5
Equipment
- Large pan or pot
- Wooden spoon
- Knife
- Cheesecloth or chux cloths
- Strainer
Materials
- Apples — any quantity. Sugar adjusts to the strained liquid. (Example: 10 apples → 3 cups liquid)
- Sugar — 1 cup sugar per 1 cup strained liquid
- Water — enough to cover apples while cooking
- Cinnamon — about 1 tsp per 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 cleaned cheesecloth and place over a bowl.
- Pour the cooked apples into the strainer and cover.
- Let drain overnight or at least six hours.
- Remove the strainer. Do not squeeze the cloth for a clear jelly.
- Measure the strained liquid.
- For every cup of liquid, add one cup of sugar.
- Combine liquid and sugar in a large pan, add cinnamon if desired, and bring to a boil, stirring until sugar dissolves.
- Maintain a rapid boil with the lid off until the jelly tests set on a saucer.
- Pour into jars, process if desired, or store in the refrigerator or freezer.
Notes
For a mint jelly, add chopped mint to the cooked apples before straining and proceed as directed.
Like this recipe? Check out:
Small Batch Raspberry Jalapeno Jam
Homemade Applesauce
