Apple Jelly Recipe
American · Condiment · 60 min total
A sweet and tangy homemade apple jelly, perfect for spreading on toast or pairing with cheese. This recipe uses fresh apples and natural pectin for a clear, flavorful preserve.
20
min prep
min prep
40
min cook
min cook
48
servings
servings
49
kcal/serving
kcal/serving
Ingredients
- 3 lbs tart apples (such as Granny Smith), washed and quartered (do not peel or core)
- 4 cups water
- 1/4 cup lemon juice (about 2 lemons)
- 4 cups granulated sugar
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions
- Place quartered apples and water in a large pot. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until apples are soft and mushy.
- Strain the mixture through a jelly bag or fine-mesh sieve lined with cheesecloth into a large bowl. Let drip for at least 2 hours or overnight without pressing (to keep jelly clear). Discard solids.
- Measure the apple juice: you should have about 4 cups. If less, add water; if more, boil to reduce.
- In a clean pot, combine the apple juice, lemon juice, and sugar. Bring to a boil over high heat, stirring until sugar dissolves. Add butter if desired to reduce foaming.
- Boil rapidly, stirring occasionally, until the mixture reaches the gel point (220°F on a candy thermometer) or passes the plate test: a small amount on a chilled plate wrinkles when pushed with a finger. This may take 15-20 minutes.
- Remove from heat and skim off any foam. Ladle hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, seal with lids and bands, and process in a boiling water bath for 10 minutes. Cool completely and check seals.
Tips
- For best results, use underripe apples which have higher natural pectin.
- Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.
- If you prefer a spice-infused jelly, add a cinnamon stick or star anise while simmering the apples.
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