How to Make Apple Jelly - A Step-by-Step Guide

Apple jelly is a delightful and versatile spread that captures the sweet and tangy flavors of crisp, fresh apples. This homemade jelly is a perfect way to preserve the bounty of the fall harvest and enjoy the taste of apples year-round. Whether you spread it on toast, scones, or use it as a glaze for meats, apple jelly is a delicious addition to any meal.

One of the best things about making your own apple jelly is the control you have over the ingredients. You can choose the type of a...

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Ingredients

  • 3 ½ pounds apples, cored and diced
  • 3 cups water, or as needed
  • 7 ½ cups white sugar
  • ½ teaspoon butter
  • 1 (2 ounce) package powdered fruit pectin

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 1 day
  • Total Time: 1 day 1 hr
  • Servings: 100

  • Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
  • Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have the exact amount. Stir sugar into juice; add butter to reduce foaming.
  • Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
  • Carefully remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lids do not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.
  • Nutrition

    68 cal.

    • Total Fat: 0g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 2mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 0g
    • Total Sugars: 17g
    • Protein: 0g
    • Vitamin C: 1mg
    • Calcium: 1mg
    • Iron: 0mg
    • Potassium: 17mg