Homemade apple jelly spiced with cinnamon and nutmeg will taste just like Mom's apple pie but have endlessly more uses as a topping or filling.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
92 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 2
Inspect 6 half-pint 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.
Step 3
Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and return to a rolling boil over high heat. Boil for 1 full minute.
Step 4
Remove the saucepan from heat and skim off foam with a metal spoon.
Step 5
Wipe the jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and screw the rings on tightly.
Step 6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
