Recipe Apple jelly with cinnamon

You'll need apples, apples, apples, apples to peel, cut and heat for this delicious recipe. Cinnamon will come into play at the end of the preparation to give this jelly its special flavour.

Gelée de pommes à la cannelle
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Preparation time:
Shelf life:
12 months
Community rating:


Number of persons: Several
  • 2 kg apples
  • 1 cinnamon stick
  • 1.2 kg caster sugar or granulated sugar (or 1 kg jelly sugar)

Recommended products

We recommend: Jam jars Le Parfait > Jam jar - 324 ml (Diameter : 82)


  • Peel the apples, remove the core and seeds and cut into thin strips.
  • Heat the apples, press down slightly and cover with a little water. Cover and cook over a very low heat for 20-30 minutes.
  • Strain the softened apples through cheesecloth and squeeze out 1.2 kg of juice.
  • Pour the juice into the jam pan and add the cinnamon stick and sugar. Mix well.
  • Bring to the boil. From this point onwards, count the cooking time: 7 minutes with a sugar jelly, otherwise 15 to 20 minutes with caster sugar.
  • Keep over a high heat and stir often. Skim if necessary.
  • Check that the jam is cooked by pouring a few drops onto a cold plate and then tilting the plate. The jam should run gently.
  • Remove the cinnamon stick and immediately fill the jars. Close the jars and turn them upside down for 1 minute, then put them upright again to cool.

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