Sherry's Country Corner

Apple Cinnamon Jelly

Apple Cinnamon Jelly

Delicious on toast or scones. It tastes like you've worked for hours, but this jelly is extra easy, starting with apple juice.

Quantity	Ingredients
3 cups	Mott's Apple Juice
5 cups	sugar
2 Tbs	lemon juice
2 tsp	ground cinnamon
¾ cup	water
1 package (1.75 oz.)	fruit pectin

Wash and dry 1- or 2-cup glass jars or decorative containers to accommodate 5 to 6 cups liquid. Set aside. Combine all ingredients except pectin in large bowl. Stir several minutes until sugar is dissolved. Combine pectin with ¾ cup water in small saucepan. Stir over medium heat until mixture comes to a boil; boil 1 minute. Stir pectin mixture into apple juice mixture, stirring until thoroughly blended. Ladle mixture into prepared containers and cover. Let sit at room temperature 24 hours until set. Store in refrigerator up to 3 months or in freezer for up to 1 year.

Makes about 6 cups of jelly.

Sounds Yummy

{ 10:21 , Wednesday, July 16, 2008 } { Posted by sam7260 }

Wish I had the time to give it a try but it does sound wonderful....maybe in a few months.

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{ 01:32 , Wednesday, July 16, 2008 } { Posted by haflinger }

Sounds good thanks for sharing..Its a keeper for me..
Blessings SIster Brenda

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{ 03:58 , Wednesday, July 16, 2008 } { Posted by Citygal }

I'm going to try this! Thanks for the recipe.
Rachel from NZ