Cinnamon apple jelly
Use windfall or any type of crab apple for this apple jelly. Spread on bread or toast and use in baking.
Ingredients
Serves: 4
- 2.25kg (5 lb) apples, any type (l use John Downie crab apples)
- 1 lemon
- water
- sugar, as needed
- 1 teaspoon cinnamon, per 600ml (1 pint) of juice
Method
Prep:1hr ›
Cook:15min ›
Ready in:1hr15min
- Chop up fruit. Put into preserving pan with juice of 1 lemon.
- Cover with cold water and bring to boil. Simmer for 1 hour or till pulped.
- Strain through a jelly bag overnight but not more than 12 hours. (l use a Lakeland jelly strainer.)
- Measure juice. For every 600ml you will need 450g sugar.
- Put back into preserving pan on low heat and add warmed sugar. Stir. When dissolved, bring to boil and add cinnamon.
- Set will be reached at 105 degrees C or use the cold plate method (i.e. put small plate in freezer for 10 minutes. Take out a drop teaspoon of jam onto plate. Cool for 10 seconds and push finger into jam. If it wrinkles, it is set.)
- Bottle into jam jars which have been warmed (30 minutes in the dishwasher is best). Put on lids and screw down when cold. Store for 2 months, then enjoy.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
The cinnamon drowns the apple. I do wonder if it's a misprint. It tastes quite nice but the only taste is cinnamon and the whole jelly is very dark, and a bit grainy, because of the large amount of cinnamon. If you want a cinnamon spread - this is it! - 14 Oct 2011
I wonder if this should read 1 tsp of cinnamon, not tbsp...just a thought! Will try it I think.! - 23 Sep 2012
I don't know if recipe has been updated or I'm just lucky but I used teaspoon from the start (like it says in the recipe) and it's awesome 😊👍 - 01 Apr 2016