I came up with this since my husband like apple-cinnamon jelly and we simply could not find anything he liked at the large box grocery store. One of the best features of this recipe, in my opinion, is the added benefit of applesauce. The best!
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 13 hrs 5 mins |
| Total Time: | 14 hrs 10 mins |
| Servings: | 160 |
| Yield: | 5 pints |
Ingredients
- 4 large Fuji apples
- 52 fluid ounces apple juice
- 1 (12 fluid ounce) can frozen apple juice concentrate, thawed
- 4 (3 inch) cinnamon sticks, or more to taste
- 1 teaspoon ground cinnamon
- 8 cups white sugar
- 1 (3 ounce) pouch liquid pectin
- ½ teaspoon unsalted butter
Instructions
- Core apples but leave on peel.
- Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes.
- Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes.
- Meanwhile, inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks.
- Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.
- Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
- Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.