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Apple Cinnamon Jelly
Delicious on toast or scones. It tastes like you've worked for hours, but this jelly is extra easy, starting with apple juice.
| Quantity |
Ingredients |
| 3 cups |
Mott's Apple Juice |
| 5 cups |
sugar |
| 2 Tbs |
lemon juice |
| 2 tsp |
ground cinnamon |
| ¾ cup |
water |
| 1 package (1.75 oz.) |
fruit pectin |
Wash and dry 1- or 2-cup glass jars or decorative containers to accommodate 5 to 6 cups liquid. Set aside. Combine all ingredients except pectin in large bowl. Stir several minutes until sugar is dissolved. Combine pectin with ¾ cup water in small saucepan. Stir over medium heat until mixture comes to a boil; boil 1 minute. Stir pectin mixture into apple juice mixture, stirring until thoroughly blended. Ladle mixture into prepared containers and cover. Let sit at room temperature 24 hours until set. Store in refrigerator up to 3 months or in freezer for up to 1 year.
Makes about 6 cups of jelly.
Nutrition Information Per Serving (2 Tbs):
- 90 calories;
- 0 g fat;
- 0 mg cholesterol;
- 0 mg sodium;
- 24 g carbohydrates;
- 0 g fiber;
- 0 g protein;
- 0% cal from fat
