Apple Cinnamon Jalapeno Jelly

Apple cinnamon jalapeno jelly tastes like fall in a jar with a little kick at the end. Clear apple juice is cooked with finely chopped jalapenos, cider vinegar and a cinnamon stick, then set with powdered pectin into a bright golden jelly full of tiny pepper flecks.

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More pepper jellies

• Red Pepper Jelly
• Cranberry Apple Jalapeno Jelly
• Pineapple Ginger Jalapeno Jam
• Cranberry Jalapeno Pepper Jelly
• All our jams and jellies

It takes about 45 minutes plus a day to set and makes about 6 half pints, so there is enough to keep a few jars and give a few away. Spoon it over cream cheese with crackers, or brush it on pork chops and chicken.

What goes into apple jalapeno jelly

• 4 cups unsweetened apple juice
• 1/3 cup very finely chopped jalapenos
• 1/2 cup apple cider vinegar (5% acidity)
• 1 cinnamon stick
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

Pick a clear bottled apple juice with no added sugar. Cloudy cider tastes great, but it makes a murky jelly, and you want a jar that glows. The vinegar must say 5% acidity on the label, because the acid is part of what makes this jelly safe to can.

Measure the sugar into its own bowl before you start. Once the juice boils, there is no time to measure.

How to make it

• Wear gloves for the jalapenos. Combine the apple juice, jalapenos, vinegar, cinnamon stick and pectin in a large heavy pot.
• Bring to a full rolling boil over high heat, stirring constantly.
• Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat, lift out the cinnamon stick and skim.
• Let stand 5 minutes, stirring gently, so the pepper flecks spread through the jelly, then ladle into hot half pint jars with 1/4 inch headspace. Wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Sealed jars keep 1 year; refrigerate opened jars up to 1 month.

If you are canning a few flavors at once, our cherry jalapeno jelly uses the same rolling boil method and looks great on a cream cheese board.

If you like apple with a little heat, our cranberry apple jalapeno jelly adds tart cranberry juice for a ruby red jar.

If you want the apple and cinnamon without the heat, our small batch apple pumpkin jam is a smooth, bright orange spread.

Getting the heat and the set right

How hot is it?

With 1/3 cup of jalapenos, this jelly is sweet first with a gentle warmth that builds slowly. Most of the heat lives in the seeds and white ribs. Remove them for a mild jelly, or leave some in if your family likes it spicier.

Chop the peppers as finely as you can, almost to a paste. Small flecks stay suspended in the jelly, while big pieces float to the top. Always wear gloves, and keep your hands away from your eyes until you have washed up.

The full rolling boil

Powdered pectin needs a true rolling boil to set: a boil that keeps bubbling hard even while you stir it. Bring the juice mixture to that point first, then dump in all the sugar at once and stir until the pot comes back to a full boil. Start your timer only then and boil hard for exactly 1 minute. A shorter boil gives a runny jelly, and a much longer one can turn it stiff and gummy.

Use a big pot, at least 6 quarts. The jelly foams up a lot when the sugar goes in. Skim off the foam at the end with a metal spoon so the jars look clear.

Why the 5 minute rest matters

Right after boiling, the pepper flecks want to rise. Letting the pot stand for 5 minutes while you stir gently every minute or so lets the jelly thicken just enough to hold them in place. Ladle it into the jars after that, and the pepper pieces stay spread through every jar instead of collecting under the lid.

Serving ideas

The classic party snack is a block of cream cheese with the jelly poured over the top and crackers around it. It also makes a quick glaze for pork tenderloin, chicken thighs or meatballs, and it is great on a turkey and brie sandwich. Pack a jar with a box of crackers and you have an easy holiday gift.

Canning, setting and storing the jars

Keep the half pint jars hot in the canner water until you fill them. Leave 1/4 inch of headspace, wipe each rim with a clean damp towel, and screw the bands on just fingertip tight. Process the jars in a boiling water canner for 10 minutes, counting from when the water returns to a full boil. Add 5 minutes if you live above 1,000 feet.

Let the jars cool on a towel for 24 hours without moving them. Pepper jelly sometimes looks loose on the first day and firms up over the next one or two. Check the seals after cooling: the lids should not flex when you press the center.

Store sealed jars in a cool, dark place for up to 1 year. Keep opened jars in the fridge for up to 1 month. If you want to serve it as a glaze, warm a spoonful briefly in a small pan until it loosens, then brush it on.

If you like having a shelf of pepper jellies, our cranberry orange jalapeno jelly and pineapple jalapeno jelly make a bright trio with this one, and the green jalapeno pepper jelly is the plain classic, while the orange habanero jelly brings more heat.

Questions about apple jalapeno jelly

Can I use less sugar?

Not with regular pectin. The sugar is needed for the set and for safe storage. If you want less sugar, use a pectin made for low or no sugar recipes and follow its own instructions.

My jelly did not set. What now?

Wait 48 hours first, because some batches set slowly. If it is still runny, you can recook it with a little more pectin, or simply use it as a glaze or syrup.

Can I use ground cinnamon?

Ground cinnamon makes the jelly cloudy. A cinnamon stick gives the flavor and keeps the jelly clear.

Can I double the batch?

Pectin jellies set most reliably in single batches. If you need more jars, make the recipe twice in a row instead of doubling it in one pot.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us