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Homemade Spiced Apple Jelly

A cozy, lightly spiced apple jelly made from apple scraps, warm cinnamon, and simple pantry ingredients. Perfect for canning, gifting, and enjoying on fresh bread, biscuits, or holiday breakfasts.
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Prep Time:20 minutes
Cook Time:1 hour
Course: Breakfast
Cuisine: American
Keyword: apple cinnamon jelly canning recipe, apple jelly canning, apple jelly from scraps, spiced apple jelly
Servings: 12 half pints

Equipment

  • large pot
  • Fine mesh seve 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.