Homemade Apple Cinnamon Jelly
Rated 5.0 stars by 1 users
Processing method: Water Bathing
Processing time: Process pint 70 minutes, quarts 80 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Inspired by: Taste Of Home & One Sweet Appetite
Prep your jars.
Combine your apple juice and pectin in a covered pot or dutch oven. Stirring constantly, bring to a full boil on high heat.
In a separate bowl mix the remaining ingredients together and stir into the apple mixture, return to a full boil again for 3 minutes while stirring.
Remove from heat; skim off foam. Get your hot jars and ladle mixture into your jars (I’m using half pints). Leave ¼ inch of headspace. Debubble, wipe the rims clean, and put on your Denali lids and rings.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 5 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!