Rinse jars in hot water and drain on a towel.
Peel the apples, quarter, cube and place in a large pot. Add enough water to cover the apples. Bring to a boil and cook for about 40 minutes, until tender.
Cover a sieve with a fine cloth. Pour in the fruit and water, leaving to drain.
Measure the juice and pour into a large pot. Simmer for about 5 minutes.
Add the sugar (250 grams of sugar per 250 ml of juice; approximately 9 ounces of sugar per 8.5 ml of juice).
Stir until the sugar has dissolved. Mix in the cinnamon. Continue cooking until the mixture starts to gel.
Pour the jelly into the prepared jars and close tightly. Seal tightly and turn upside down for about 5 minutes. Turn right side up and cool until serving.