Hot Cinnamon Apple Jelly

Recipe courtesy of Kathleen Kleber
Show: My Grandmother's Ravioli Episode: Jam on it!
TOTAL TIME: 3 hr 45 min
Prep: 25 min
Inactive Prep: 3 hr
Cook: 20 min
YIELD: Six 8-ounce jars


  • 4 cups apple juice, fresh or store bought
  • 1/2 cup hot cinnamon candies, such as Red Hots
  • One 1 3/4-ounce package powdered fruit pectin
  • 4 1/2 cups sugar
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Special equipment: an 8-quart stockpot, canning tongs, six 8-ounce mason jars with lids and screw-on rings, a wide-mouth canning funnel, a magnetic lid holder

Fill a large stockpot with cold water, enough to cover your jars by 4 inches. Bring the water to a simmer and place the jars and the center lids in the water. Keep the water on a low simmer until ready to jar the jelly.

In a large saucepan, combine the apple juice, cinnamon candies, and fruit pectin. Bring to a full boil over high heat, stirring constantly until the jelly begins to thicken, about 5 minutes. Stir in the sugar and bring back to a boil for 2 minutes. Remove from the heat and skim off any foam.

Remove the jars from the simmering water using the canning tongs and dry them off using a clean towel. Using a wide-mouth funnel, ladle the jelly into each jar, leaving 1/4 inch of space at the top. Wipe the rim of the jar with a clean, wet cloth to remove any residue or stickiness. Remove the center lid from the water using the magnetic lid holder and place the lid on top of the jar. Put the screw bands on the jars, and tighten. Repeat with the remaining jars.

Place the jars back into the large stockpot and fill with cold water. Bring the water to a boil and cook for 15 to 20 minutes. Remove the jars from the water and let cool completely to room temperature, 2 to 3 hours. You will hear a pop from the lid letting you know that each jar has been sealed.

Serve on a muffin or toast.


Properly-handled sterilized equipment will keep canned foods in good condition for 1 year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning.

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids, which have a rubber-like seal. Two-piece metal lids are most common.
To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars: Boil jars in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the jams, jellies, preserves or pickles will be processed for less than 10 minutes in a boiling water bath or pressure canner. Follow manufacturer's instructions for cleaning and prepping lids and bands.
Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them.
All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels, and especially your hands.
After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Information on canning can be found at the National Center for Home Food Preservation's website:

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.




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