Description
This homemade apple jelly recipe captures the taste of fall in every jar — sweet, golden, and perfect for spreading on toast or gifting to loved ones.
Ingredients
4 lbs fresh apples (about 8 medium, any variety)
4 cups water
3 cups granulated sugar
2 tablespoons lemon juice
1 box (1.75 oz) pectin (optional)
Instructions
1. Wash and roughly chop the apples, keeping peels and cores for natural pectin.
2. Place apples and water in a large pot. Simmer for 25–30 minutes until soft.
3. Strain through cheesecloth overnight to collect clear apple juice.
4. Measure the juice and pour into a clean pot. Add an equal amount of sugar.
5. Add lemon juice and bring to a rolling boil over medium-high heat.
6. If using pectin, stir it in and continue boiling for 1 more minute.
7. Test for setting point at 220°F or use the wrinkle test on a cold plate.
8. Skim foam from the top, then pour hot jelly into sterilized glass bottles or jars.
9. Leave ¼ inch headspace, wipe rims, and seal with lids.
10. Process the jars in a boiling water bath for 10 minutes, adjusting for altitude.
11. Remove jars and let cool for 12–24 hours before checking seals.
Notes
Use slightly underripe apples for better natural pectin.
If jelly doesn’t set, reheat and boil for another 1–2 minutes.
Store sealed jars in a cool, dark pantry for up to 18 months.
Refrigerate any unsealed jars and use within 3 weeks.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Canning, Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg