This might be the easiest fall jelly you wil ever make. Apple Pie Jelly. Go grab some cider while the orchards are making it fresh and make some.

This Quick Applie Pie Jelly is the easiest jam, jelly I have I ever made. Hands down. Simple. And it is perfect this time of year when you may be hoping to throw together some last minute, home-made gifts for co-workers, teachers or the neighbors.

The best part is it really takes no planning ahead. Grab a jug of apple cider and a packet of pectin and you are in business. You can have 6-8 half pint jars of jelly done before bedtime on a week night. Magic almost.

I love this jelly on top of piece of buttery toast. But really, because of that intense apply flavour you will want to serve this on holiday charcuterie board next to a sharp cheddar or creamy brie.

It also makes a lovely base for a sweet fall salad dressing. Try it on this apple and kale salad.

apple pie jelly on toast with cheese



  • wash them well with hot soapy water, rinse and dry. You can sterilize the jars by placing them in a 225 degree oven for at least 10 minutes. In this case, get the jars ready first. It’s okay for the jars to hang out in the hot oven until you are ready for them. This is my prefered method.
  • You can also sterlize the jars if you have a santize function on your dishwasher.
  • Or by placing them in the canning kettle, with water about 2/3s the way up the sides of the jars and bringing them to a boil for a few minutes.


  • small heat proof bowl to cover the seals with hot boiling water.
  • tongs to pick up the seals from the hot water
  • a canning kit is helpful but not essential.  They are relatively inexpensive and some kits come with tools you can do without – but they come with this little stick with a magnet at the end specifically for fishing the seals out of the hot water.
  • oven mitts
  • tea towels – you will need more than you think
  • deep stainless steel pot for cooking the fruit jam
  • long wooden spoon
  • a jar funnel is useful for getting the jam into the jars without making a mess of the rims – see kit above
  • a ladle for filling the jars
  • Use new seals. Obviously jars and rings (also called bands or “hands”) can be reused, they just need to be cleaned, see above
  • Have ready a kettle of boiling water – as in a tea kettle  When the time comes you will want to let the seals sit in hot water for a few minutes before filling and sealing the jars.
  • Canning kettle – or a deep heavy pot that will hold the jars totally submerged with at least 1 inch of water above the lids. You don’t necessarily need a canning rack for inside the pot. It can be helpful for lifting the filled jars in and out of the hot water, but the jar lifter that comes with the kit also works.
apple pie jelly on toast with cream cheese

This is a very quick recipe. So make sure you have your gear ready to go before you start.

Spiced Apple Pie Jelly

this simple jelly tastes just like apple pie
Prep Time5 mins
Cook Time30 mins
Servings: 6 half pints


  • 6 cups apple cider
  • 1/4 cup spiced rum (optional)
  • 3.5 cups white sugar
  • 1 cup brown sugar
  • 1 pkg low sugar pectin I use CERTO brand
  • lemon rind
  • cinnamon sticks
  • 4 cloves
  • 6 all spice beries
  • cheese cloth and twine


  • Wash and sterlize jars and lids. Get canning kettle ready to go, with water. Fill canning kettle with water and bring to a boil while you make the jelly.
  • In small bowl mix together a small cup of sugar with the pectin and set aside. Measure white sugar and brown sugar in another bowl and set aside.
  • Cut a small square of cheese cloth – at leat 6 x 6 inches. Break cinnamon sticks in half. Place cinnamon sticks, cloves, allspice and lemon peel into the sheet cloth and tie ends together with twine to form a little purse.
  • In a large pot, add cider, rum and spice purse and bring to a boil over high heat. Add the sugar-pectin mixture and return to a full rolling boil, stirring constantly. Stir in remaining sugar mixture and return to a full rolling boil. Boil hard for one minute.

How to process for long term storage:

  • Ladle jelly into sterlized jars. Fill one jar at a time. Leave 1/4 inch head space with each jar. Secure the lids and rings. Tighten only finger-tip tight.
  • Process the jars in a water bath for 10 minutes. Which means: water has come to a hard boil. Jars must be covered by boiling water by 2 inches. Add more boiling water if necesssary. Cover kettle and boil hard for 10 minutes. Start timer when water is at a hard rolling boil. When processing time is up, remove kettle lid, remove from heat and let kettle cool slightly before removing the jars. Gently lift out of the water.
  • Allow jars to cool completely before checking for seals. Store for up to a year.


I’ve added rum for fun and a little something extra to the flavour. You can skip it if you prefer.
Trish | The In Fine Balance Food Blog