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“I just made this last night. I was a little confused by the directions compared to what was in the Sure-Jell box, but I mostly followed these directions. It was really simple, and even though it hasn't been 24 hours, my jelly has firmed up. I tasted a sample of what was still in the pan, and it was really good. Sweet, of course, but the cinnamon and spices help cut it somewhat, which is what I like. It made 7 jars for me. The note about the candy thermometer is not mine, I didn't use one, and it came out just fine!”
1hr 5mins
6 1/2 pint

Ingredients Nutrition


  1. Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
  2. Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
  3. Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
  4. Remove from heat and skim off foam with a metal spoon.
  5. Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.

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