This easy Apple Jelly recipe is a sweet, simple treat perfect for spreading on toast or adding to desserts. Made with just a few common ingredients like fresh apples and sugar, it’s a quick, homemade delight that’s sure to impress with its smooth, jelly texture and natural sweetness.
Ingredients Needed
- 3 ½ pounds apples, cored and diced (about 6-8 medium apples)
- 3 cups water (or more as needed)
- 7 ½ cups white sugar (about 3 pounds)
- ½ teaspoon butter
- 1 (2 ounce) package powdered fruit pectin
How To Make Apple Jelly
- Cook Apples: Place the diced apples in a large pot and cover with 3 cups of water. Bring the mixture to a boil, reduce the heat, cover, and simmer for about 5 minutes until the apples are slightly tender. Crush the cooked apples and simmer for an additional 5 minutes.
- Extract Juice: Transfer the crushed apples to a sieve or cheesecloth. Let the juice drip into a bowl, pressing gently to release all the liquid. Measure 5 cups of apple juice, adding water if necessary to get the exact amount.
- Prepare Syrup: Stir 7 ½ cups of sugar into the apple juice. Add ½ teaspoon butter to the mixture to help reduce foaming.
- Boil the Mixture: Bring the juice and sugar mixture to a rolling boil, stirring constantly. Stir in the 2-ounce package of fruit pectin and continue boiling for exactly 1 minute, stirring constantly to dissolve the pectin.
- Sterilize Jars: Sterilize your jars and lids by boiling them in water for at least 5 minutes. Ladle the hot apple jelly into the sterilized jars, filling each jar to within 1/8 inch of the top. Use a knife or thin spatula to remove any air bubbles, and wipe the rims of the jars with a moist paper towel to ensure a clean seal. Top with lids and screw on the rings.
- Process the Jars: Place a rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the filled jars into the boiling water using a jar holder. Ensure there’s at least a 2-inch space between jars. Add more boiling water if needed, ensuring it covers the jars by 1 inch. Boil the jars for 5 minutes.
- Cool and Store: Carefully remove the jars from the stockpot and place them on a cloth or wooden surface to cool. Once the jars are cool, press down gently on the lids to check if they’ve sealed properly (the lids should not move up or down). Let the jars sit at room temperature for 24 hours before storing them in a cool, dark place.
Recipe Tips
- Use the right apples: For the best jelly, choose tart apples like Granny Smith. They give the jelly a nice balance of sweetness and tartness.
- Check juice amount: Make sure to measure exactly 5 cups of apple juice. Too little or too much juice can affect the jelly’s texture.
- Don’t skip the butter: Adding butter helps reduce foam when boiling, ensuring your jelly has a smooth finish.
- Sterilize jars properly: Sterilize jars by boiling them for at least 5 minutes before filling them to ensure your jelly stays fresh longer.
- Test the jelly’s consistency: Before canning, test if the jelly has set by placing a spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
How To Store Leftovers
- Refrigerate: Store leftover apple jelly in a sealed container in the fridge for up to 3 months.
- Freeze: You can freeze leftover apple jelly for up to 1 year. Put it in a freezer-safe container, leaving space at the top. Thaw in the fridge overnight before using.
Nutrition Fact
Serving Size: 1 tablespoon (20 grams)
- Calories: 56
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 6.4mg
- Potassium: 15.4mg
- Total Carbohydrate: 14g
- Dietary Fiber: 0.2g
- Sugars: 9.7g
- Protein: 0.1g
More Recipes:
Apple Jelly
Description
This easy Apple Jelly recipe is a sweet, simple treat perfect for spreading on toast or adding to desserts. Made with just a few common ingredients like fresh apples and sugar, it’s a quick, homemade delight that’s sure to impress with its smooth, jelly texture and natural sweetness.
Ingredients
Instructions
- Cook Apples: Place the diced apples in a large pot and cover with 3 cups of water. Bring the mixture to a boil, reduce the heat, cover, and simmer for about 5 minutes until the apples are slightly tender. Crush the cooked apples and simmer for an additional 5 minutes.
- Extract Juice: Transfer the crushed apples to a sieve or cheesecloth. Let the juice drip into a bowl, pressing gently to release all the liquid. Measure 5 cups of apple juice, adding water if necessary to get the exact amount.
- Prepare Syrup: Stir 7 ½ cups of sugar into the apple juice. Add ½ teaspoon butter to the mixture to help reduce foaming.
- Boil the Mixture: Bring the juice and sugar mixture to a rolling boil, stirring constantly. Stir in the 2-ounce package of fruit pectin and continue boiling for exactly 1 minute, stirring constantly to dissolve the pectin.
- Sterilize Jars: Sterilize your jars and lids by boiling them in water for at least 5 minutes. Ladle the hot apple jelly into the sterilized jars, filling each jar to within 1/8 inch of the top. Use a knife or thin spatula to remove any air bubbles, and wipe the rims of the jars with a moist paper towel to ensure a clean seal. Top with lids and screw on the rings.
- Process the Jars: Place a rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the filled jars into the boiling water using a jar holder. Ensure there’s at least a 2-inch space between jars. Add more boiling water if needed, ensuring it covers the jars by 1 inch. Boil the jars for 5 minutes.
- Cool and Store: Carefully remove the jars from the stockpot and place them on a cloth or wooden surface to cool. Once the jars are cool, press down gently on the lids to check if they’ve sealed properly (the lids should not move up or down). Let the jars sit at room temperature for 24 hours before storing them in a cool, dark place.
Notes
- Use the right apples: For the best jelly, choose tart apples like Granny Smith. They give the jelly a nice balance of sweetness and tartness.
- Check juice amount: Make sure to measure exactly 5 cups of apple juice. Too little or too much juice can affect the jelly’s texture.
- Don’t skip the butter: Adding butter helps reduce foam when boiling, ensuring your jelly has a smooth finish.
- Sterilize jars properly: Sterilize jars by boiling them for at least 5 minutes before filling them to ensure your jelly stays fresh longer.
- Test the jelly’s consistency: Before canning, test if the jelly has set by placing a spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
Apple Jelly
