Description
Homemade Apple Jelly is a sweet, clear jelly made from fresh cooking apples, perfect for spreading on toast, biscuits, or as a glaze for desserts. It captures the natural flavor of apples in a smooth, jellied form.
Ingredients
Units
Scale
- 3 1/2 pounds cooking apples (such as Braeburn, Granny Smith, and/or Rome Beauty)
- 3 cups water
- 1 cup apple juice (or up to 2 cups as needed)
- 1 (1.75 ounce) package regular powdered fruit pectin (or 6 tablespoons classic powdered fruit pectin, such as Ball®)
- 7 1/2 cups white sugar
Instructions
- Wash, core, and chop the apples, leaving skins on for natural pectin.
- Place chopped apples in a large pot with water and apple juice. Bring to a boil, then reduce heat and simmer until apples are soft, about 25–30 minutes.
- Mash the cooked apples and strain through a fine-mesh sieve or cheesecloth to extract the juice. Measure the juice; you should have about 5–6 cups.
- Return apple juice to the pot and stir in fruit pectin. Bring to a full rolling boil over high heat, stirring constantly.
- Add sugar all at once and return to a full boil. Boil hard for 1–2 minutes, stirring constantly, until mixture reaches jelly stage.
- Remove from heat and skim off any foam. Pour jelly into sterilized jars, leaving 1/4 inch headspace. Seal and process in a boiling water bath for 10 minutes.
- Allow jars to cool completely before storing. Jelly will set as it cools.
Notes
- Use tart apples like Granny Smith for a balanced flavor.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Adjust apple juice amount to achieve desired consistency.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg