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Apple Cinnamon Honey Jam


made in 2014
I used apple cider I had pressed and skipped to step 5
5 half pints

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Rate this recipe 4.6/5 (7 Votes)


  • 6 lbs of apples
  • 3 cups of honey
  • 3 cinnamon sticks


Servings 5
Adapted from


Step 1

1. Wash apples. Cut into quarters, leaving the skin and core intact. Place into a large stockpot and fill half of the apples with water. Add cinnamon sticks.

2. Boil apples until softened. (about 15 minutes)

3. Strain apples in a jelly bag – or a three fold cheesecloth lined strainer. Strain for 2-3 hours.

4. Measure juice and place in a large stockpot.

5. For every cup of juice, add 1/2 cup of honey.

6. Heat to boiling until mixture becomes thickened – remove cinnamon sticks.

*NOTE – you may have heard to ‘never’ boil honey. This is true if you want honey to maintain it’s original state of enzymes. Boiling actually thickens honey and changes the enzymes. It is not harmful to boil honey if you are using it in recipes. In fact, it is perfect to use in jelly as the sweetener.

7. Complete the ‘jelly test': place a small portion onto a plate and place it into the freezer for a few minutes. If the mixture gels, it is done. You can also test by measuring the heat with a candy thermometer – it should read 220 degrees F at sea level. Subtract 2 degrees for each 1000 feet above sea level.

8. Place in hot, sterilized half-pint jars to within 1/4 inch of the rim. Add warm lid and ring. Process in hot water bath for 5 minutes.

Store in a cool dark place until ready to use!

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