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Apple + Cinnamon Jelly

An easy healthy homemade swap to store-bought junk food jelly products.


For 6 large slices I use this quantity in a large round glass Pyrex container:

4 large or 6 small organic apples - skin or or off, cores discarded, the fruit cut into small chunks

6 tbsp pure beef gelatin powder (I use this one and have for many years)

8 tbsp filtered/spring water

Organic cinnamon powder do your liking, I use just under 1 tbsp for this quantity of jelly (Planet Organic is my fave)

Handy items to have

  • Stick blender (I've used this one for years)

  • Silicon spatula

  • Whisk

  • Spoon

  • Large round glass container if making one large batch to slice later, or many smaller containers to make individual servings in


  1. Pour the water into a large saucepan on the stove NOT yet turned on

  2. Gently sprinkle the gelatin powder over the surface of the water as evenly as possible, slowly to avoid clumps

  3. Let the gelatin absorb the water for a couple of minutes, which is known as "blooming" / softening before turning the stove to a medium/moderate temperature

  4. Stir often with the whisk to avoid gelatin sticking to the base of the saucepan, increasing the temperature after a minute or two then letting it heat through enough that all the gelatin granules appears dissolved. It's ok if the mixture if starting to simmer but avoid boiling it if possible.

  5. Add that mixture to the stick blender jug along with the cinnamon powder and apple and blitz on high to remove all lumps and chunks

  6. Pour into one or more containers and transfer to the fridge to set. This may take a few hours. It's best to keep a lid or some type of seal on to avoid the surface drying out.

  7. Keep refrigerated or in a cooler bag until serving time.

  8. If using a large container, slice up to about 6-7 serves depending on the desired serving size (we make about 6-7 pieces for one adult, so a child may only need half that)


Note that exposure to hot weather (eg sitting in the sun for a few minutes) will melt the gelatin.

Questions or comments about this recipe?

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