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Capture the essence of fall with this delightful Apple Cinnamon Jelly. The aromatic combination of sweet apples and warm cinnamon is bound to make you feel cozy with every bite. This jelly isn't just eye candy; it's an autumnal delight perfect for enhancing your breakfast pancakes, enriching toast, or adding a flavorful swirl into your yogurt. It’s easy to make and can also be a wonderfully thoughtful homemade gift during the holiday season.
Peel, core, and chop the apples. You will need about 4 cups of apple chunks.
In a large pot, combine the apples with 1 cup of water and 2 cinnamon sticks. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the apples are soft.
Remove the cinnamon sticks and use a masher or immersion blender to puree the apple mixture until smooth.
Strain the mixture through a fine sieve or cheesecloth to extract the juice, discarding the pulp. You should have about 4 cups of apple juice.
Return the apple juice to the pot and stir in the lemon juice.
Gradually whisk in the pectin until well incorporated.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Add the sugar (approximately 2 cups) and continue to cook, stirring, until the mixture returns to a full boil. Boil hard for 1 minute.
Remove from heat and skim off any foam.
Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and process in a hot water bath for 5 minutes to ensure a proper seal.
Allow the jars to cool completely before storing. The jelly can be stored in a cool, dark place for up to 1 year, refrigerated after opening.
