Cinnamon Jelly Recipes

APPLE CINNAMON JELLY

Steps:

• In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes., Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

MARY WYNNE'S CRABAPPLE JELLY

Steps:

• Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
• Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
• Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

TRE'S RED HOT CINNAMON JELLY

Steps:

• Combine apple juice and pectin in a large microwave-safe bowl.
• Cover with plastic bring to a boil on HIGH setting in the microwae for about 12 to 14 minutes.
• Stir twice during cooking.
• Remove from microwave; add sugar and red hots, stirring well.
• Return to the microwave and cook until the mixture returns to a rolling boil, about 10 or 12 minutes, stirring occasionally.
• Boil hard for 1 minute.
• Remove from microwave and skim any foam.
• Pour into hot sterilized jars, leaving 1/4 inch headspace.
• Cap and Seal.
• Process 5 minutes in a boiling water canner.

CINNAMON APPLE JELLY

Steps:

• Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

APPLE CIDER CINNAMON JELLY

Steps:

• Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan. Cover and bring to a boil over high heat, reduce heat and boil gently for 5 minutes. Strain cider through several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse saucepan.
• Measure 2 cups (500 ml) cider and return to saucepan; add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
• Ladle into sterilized jars, add one piece of cinnamon to each jar and process as directed.

CINNAMON JELLY

Steps:

• Combine the juice and the pectin in a large saucepan ; bring to a full rolling boil.
• Add sugar and the red hots ; stirring constantly and return to a boil ; boil for 2 minutes. skim foam from top.
• Pour into sterilized hot jelly jars , filling to within 1/8" of top. Wipe the jar rim with a wet cloth. Top with lid and screw on ring.
• Process in a boiling water bath for 5 minutes , remove from the water bath and place on a towel and let cool.

CINNAMON APPLE JELLY

Steps:

• Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.