Description

Homemade Apple Jelly is a classic, sweet fruit preserve made from fresh apples, fruit pectin, and sugar. This recipe yields a clear, flavorful jelly perfect for spreading on toast or adding to desserts. The apples are simmered to extract their juice, which is then combined with pectin and sugar and boiled to set the jelly. Canning in sterilized jars ensures long shelf life, making it a wonderful homemade condiment.

Ingredients

Scale

Fruit Base

4 pounds apples (any variety or a mix, chopped with cores and peels)
7 cups water
2 tablespoons lemon juice

Jelly Preparation

1 box (1.75 oz) fruit pectin (such as Sure-Jell)
6 cups granulated sugar

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Instructions

Prepare the Apples: Place the chopped apples, including peels and cores, into a large pot with water and lemon juice. Bring the mixture to a boil, then reduce the heat and let it simmer for 40–45 minutes, stirring occasionally. This allows the apples to soften and break down, releasing their juice.
Extract the Juice: Pour the cooked apple mixture through a fine mesh strainer or jelly bag into a large bowl. Allow it to drain naturally without pressing to ensure the jelly remains clear. Measure out 5 cups of this strained apple juice for the next step.
Cook with Pectin: Pour the 5 cups of apple juice into a clean, large pot. Stir in the fruit pectin and bring the mixture to a full rolling boil over high heat while stirring constantly to activate the pectin.
Add Sugar and Boil: Add all 6 cups of granulated sugar at once to the boiling juice. Return the mixture to a full rolling boil and continue boiling hard for 1 minute, stirring constantly to avoid scorching and ensuring the sugar dissolves fully.
Remove Foam and Jar: Take the pot off the heat and skim any foam from the top of the jelly. Carefully ladle the hot jelly into sterilized jars, leaving about a ¼-inch headspace at the top. Wipe the rims of the jars clean before sealing them securely with lids and rings.
Process the Jars: Place the sealed jars into a boiling water bath and process them for 10 minutes. This step is essential for safely preserving the jelly by killing any bacteria and ensuring a proper seal.
Cool and Store: Allow the jars to cool undisturbed for 12 to 24 hours. After cooling, check that each jar has sealed properly by pressing down on the center of the lid; it should not pop back. Store the sealed jars in a cool, dark place for future use.

Notes

Use slightly underripe apples as they contain more natural pectin, which helps the jelly set better.
To add flavor variations, include a cinnamon stick, rosemary sprig, or a few strips of lemon peel during the simmering stage and remove before straining the juice.