This homemade spiced apple jelly is one of those old-fashioned kitchen projects that makes the whole house feel warm and welcoming.
It’s the perfect way to use up all those apple scraps from fall baking days while filling your pantry with something beautiful for the months ahead.
If you love stocking your shelves with handmade staples, you might also enjoy my apple scrap apple butter, or even my Christmas morning pancake mix for easy, cozy breakfasts through the holidays. This jelly comes together with simple ingredients, slow simmering on the stove, and the warm scent of cinnamon drifting through the kitchen, a true small-batch preserve that feels right at home in a from-scratch life.
Why You’ll Love This Recipe
- It turns scraps into something beautiful: This recipe gives new life to apple peels and cores you’d normally toss. It’s the kind of old-fashioned kitchen magic that makes you feel connected to the seasons and your home.
- A warm, spiced flavour that tastes like Christmas morning: The cinnamon gently infuses the apple juice, creating a jelly that feels cozy, comforting, and perfect for the colder months. It’s incredible on sourdough toast, buttermilk biscuits, sourdough discard pancakes, and fresh bread from the oven.
- Clear, glossy, and gorgeous: When strained without pressing, the jelly sets into a jewel-toned spread that looks stunning in jars, perfect for gifting or adding to a holiday breakfast board.
- Simple ingredients you already have: Apple scraps, sugar, water, cinnamon, and pectin come together easily. Nothing fancy, nothing complicated, just slow kitchen rhythms and a pot simmering on the stove.
- A practical way to use every part of the apple: Whether you’re baking pies, making applesauce, or drying apple slices, this jelly makes sure none of the good stuff goes to waste.
- Perfect for canning and gifting: It stores beautifully and makes such a charming handmade holiday gift. Add a fabric-topped lid, twine, and a handwritten label for a nostalgic touch.
Ingredients
Recipe Tips
Use a mix of apple scraps for the best flavour: Combining peels and cores from different apple varieties creates a richer, more dimensional jelly. Tart apples add brightness, while sweet apples add depth.
Remove all seeds: Seeds can add a slight bitterness and are toxic in large amounts, so make sure they’re picked out before simmering.
Don’t press the scraps when straining: Let the juice drip on its own. Pressing the solids can make the jelly cloudy, and clear jelly always feels extra special in the jar.
Measure your juice after straining: You need exactly 6 cups for the recipe to set properly. If you have less, top it up with a little water. If you have more, simmer it down until you reach 6 cups.
Warm the juice with sugar slowly: This ensures the sugar dissolves completely before boiling, which helps the jelly set with a smooth, even texture.
Keep an eye on the boil: When adding pectin, bring it to a full rolling boil, one that doesn’t stop bubbling when stirred. This ensures a proper set.
Test for doneness: Spoon a little jelly onto a cold plate and chill for 1 minute. If it wrinkles when nudged with your finger, it’s ready to jar.
Skim the foam: Removing foam before jarring gives your jelly a beautiful, glassy finish.
Prep jars ahead of time: Hot jelly into hot jars prevents temperature shock and reduces the risk of breakage.
Let the jars rest after processing: Let them cool undisturbed for 12–24 hours to help the jelly set and the lids seal properly.
Instructions
- Prepare the apple juice: Add the apple scraps and water to a large pot. Bring to a gentle boil, then lower the heat and simmer for about 30 minutes. Stir occasionally to help release the juices. Once softened, mash the scraps lightly to extract even more flavour. Strain the mixture through a fine mesh sieve or cheesecloth without pressing on the solids (this keeps your jelly clear). Measure out 6 cups of the strained juice for the recipe.
- Sweeten and spice the mixture: Pour the apple juice back into the pot and stir in the sugar, lemon juice, and cinnamon sticks. Warm the mixture over medium heat until the sugar fully dissolves.
- Add the pectin: Remove the cinnamon sticks. Stir in the pectin, then bring the mixture to a full rolling boil (one you can’t stir down). Boil hard for 1 minute, stirring constantly.
- Check the set: Remove from heat and skim off any foam. If you’d like, test the jelly on a cold plate to ensure it wrinkles slightly when pushed, this means it’s ready.
- Jar the jelly: Ladle into hot, sterilized jars, leaving ¼-inch headspace. Wipe rims, add lids, and process in a boiling water bath for 10 minutes (adjust for altitude if needed).
- Cool: Let the jars cool undisturbed for 12–24 hours. The jelly deepens in colour as it sets and becomes beautifully clear and spiced.
Storage
- Store unopened jars in a cool, dark place: A pantry, cupboard, or cellar works perfectly. When processed properly, the jelly will keep for up to 12 months.
- Let jars rest before moving them: Allow your jars to cool and fully set for 12–24 hours after canning. Moving them too soon can disturb the gel.
- Check the seals before storing: Press the center of each lid. If it doesn’t pop up, it’s sealed and safe for long-term storage. Any unsealed jars should be kept in the fridge and used first.
- Refrigerate after opening: Once opened, the jelly stays fresh in the fridge for about 3 weeks.
- Avoid storing near heat or sunlight: Warm areas can cause the jelly to darken or break down in texture over time.
- Label your jars: Include the date and variation (if you made multiple versions). This helps you rotate your pantry and enjoy the jars at their best.
- Freeze if needed: If you don’t want to can the jelly, you can freeze it instead. Use freezer-safe containers, leaving space for expansion, and store for up to 6 months.
How to Gift Homemade Spiced Apple Jelly
Dress up a mason jar: Cut a small circle of seasonal fabric (flannel, gingham, or a cozy print) and place it over the lid with twine or jute string. It gives the jar that warm, country-kitchen feel your readers love.
Add a handwritten tag: Include the name of the jelly, the date, and a little serving suggestion like “Perfect on warm biscuits or a Christmas morning brunch.” Printable tags would make an adorable freebie for your blog or email list.
Bundle it into a breakfast-in-a-basket: Pair a jar of jelly with homemade pancake mix, a tiny bottle of maple syrup, or a loaf of freshly baked bread. Tuck everything into a small basket with crinkle paper or cloth.
Create a holiday trio: Gift it alongside homemade hot chocolate mix and mini simmer pot kits for a fully handmade Christmas gift set.
Add a cinnamon stick for decoration: Tie one to the lid with twine. It hints at the warm spices inside and looks beautiful in photos.
Slip it into a teacher, neighbour, or hostess gift: A single jar with a simple ribbon makes a sweet, thoughtful gesture during busy holiday visits.
Use small 125 ml jars for stocking stuffers: They look adorable and stretch one batch into multiple gifts.
Gift with a loaf of fresh bread: A rustic sourdough loaf or a simple sandwich bread wrapped in parchment pairs perfectly with homemade jelly, cozy and heartfelt.
FREE Spiced Apple Jelly Label Download
To make your homemade jelly even more special, Add a custom label to dress up your canning jar. Wrap some kraft paper or parchment paper with some colorful twine. Complete your gifted apple jelly with a cinnamon stick and some winter greenery.
Create the perfect hostess gift by adding your homemade apple cider jelly to a small basket or thrifted bowl with a tea towel paired with a small wooden spoon.
Download my FREE Holiday Canning Label below.
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Similar Recipes
Homemade Spiced Apple Jelly
Equipment
- large pot
- Fine Mesh Sieve or Cheesecloth
- Canning jars (250 ml or 125 ml)
- Jar lifter
- Large canning pot
Ingredients
- 3 lbs apple scraps
- 6 cups water
- 7 ½ cups granulated sugar
- 1 tbsp bottled lemon juice
- 3 whole cinnamon sticks
- 1 pkg Certo pectin
Instructions
- Prepare the apple juice: Add the apple scraps and water to a large pot. Bring to a gentle boil, then lower to a simmer for about 30 minutes. Mash the scraps lightly to release extra juice and flavour. Strain through cheesecloth or a fine sieve without pressing. Measure out 6 cups of strained juice.
- Sweeten and spice the juice: Pour the juice back into the pot and add the sugar, lemon juice, and cinnamon sticks. Warm over medium heat until the sugar fully dissolves.
- Add the pectin: Remove the cinnamon sticks. Stir in the pectin and turn the heat to high. Bring to a full rolling boil that cannot be stirred down. Boil hard for 1 full minute, stirring constantly.
- Check for set: Remove from heat and skim any foam. Drop a small amount onto a cold plate and check for slight wrinkling when pushed — a sign it’s ready.
- Jar the jelly: Ladle the hot jelly into prepared jars, leaving ¼-inch headspace. Wipe rims and apply lids. Process in a boiling water bath for 10 minutes. Allow jars to cool undisturbed for 12–24 hours.
Notes
- Use a variety of apple scraps for the best flavour.
- Do not press the solids while straining, this keeps the jelly clear.
- Unopened jars keep up to 12 months; opened jars last about 3 weeks in the fridge.
- You can freeze instead of canning by using freezer-safe containers.
Hi Caitlin! I’m looking forward to trying this recipe. How much juice do you need to measure out? I’m assuming equal parts juice to sugar? Thanks for letting me know.
Hi Janine 🙂
Just use whatever you have from your apple scraps. Honestly it doens’t matter which is why I didn’t put an exact measurement of juice, just the peels and cores. Less juice will make your reduction faster, more will make it longer 🙂
It says to measure the juice, but not how much actual juice to use in the recipe. Can you clarify? I have a gallon of apple scrap juice and may use some for vinegar as as well. I just saw your answer to a previous poster. I am still confused. What is meant be reduction? Should I boiled it down? Thank you.
you didn’t mention when to add the pectin….
You included pectin in the recipe but neglected to include it in the instructions. M jelly didn’t set. Perhaps I can reprocess it without the pectin? Anyone else have similar outcome? Color of jelly (juice) is pretty blush color.
I will update the recipe! Thank you for noticing that.