Rating: 3.65 stars
26 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 6

Traditional and delicious homemade jelly.

Recipe Summary test

prep:
20 mins
cook:
20 mins
additional:
1 day
total:
1 day
Servings:
100
Yield:
100 servings
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Ingredients

100
Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 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.

  • 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 (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

Nutrition Facts

67 calories; carbohydrates 17.2g; cholesterol 0.1mg; sodium 0.5mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 5 stars
08/25/2014
Added extra pectin and cinnamon - jelly turned out amazing my family loves it will definitely make again :-) I also added cooked apple chunks to it Read More
(17)

Most helpful critical review

Rating: 1 stars
11/10/2013
Please do not add butter to this recipe if you are wanting to can it. It isn't safe to do so. Read More
(11)
26 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 6
Rating: 5 stars
08/25/2014
Added extra pectin and cinnamon - jelly turned out amazing my family loves it will definitely make again :-) I also added cooked apple chunks to it Read More
(17)
Rating: 1 stars
11/10/2013
Please do not add butter to this recipe if you are wanting to can it. It isn't safe to do so. Read More
(11)
Rating: 4 stars
10/23/2016
This is a good basic recipe. I would comment to a previous review. You can absolutely safely add the small amount of butter cited. It is intended to keep the jelly from foaming. It is not an amount significant enough to cause a problem. Read More
(11)
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Rating: 1 stars
09/07/2013
I found it way too sweet. And mine didnt harden to jelly from.:-( Read More
(5)
Rating: 1 stars
09/20/2013
I agree with Mommy Lisa.I tried the recipe once with diabetic sugar and another one with regular sugar and the same thing happened both happened. It was thinner with all regular sugar. The ingredients are not cheap;not for me anyway. Read More
(3)
Rating: 5 stars
12/30/2019
Turned out perfect. I'm sure I made a few modifications I can't remember now, but the basic recipe is what I used. I tried different combinations of apples. I had the best luck with Jonathan apples. I did three batches. Two batches with winesap and one with Jonathan. (My said Jonathan apples had to be good for something.) Turns out he was right. I will say that you absolutely HAVE to use enough sugar. Not for the sweetness, but because it aids the natural pectin in the apples. If you dont' use enough sugar, the jelly will NOT set up right. Also, the more red pealing you can use, the brighter the color your jelly will be. I added a couple drops of food coloring because I like that pretty orange coloring. :) Read More
(1)
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Rating: 5 stars
09/07/2016
Jelly is... sweet! It actually takes that much sugar to help the pectin set so it is not sweeter than any other jelly. Never double a jelly recipe - don't know why but it will never set when doubled in my experience. The recipe is fine. Read More
(1)
Rating: 3 stars
10/03/2017
I made this exactly as written. I have jelly that is very soft...almost syrup. It has wonderful flavor but I am very unhappy with the consistency. I followed the directions exactly. I don't know if I should have added extra pectin or cooked it longer or what but all I know is I have a bunch of jars of something that is not good for either jelly or syrup! Read More
Rating: 4 stars
10/12/2018
For all of you that have runny jelly note that one package of iSure Jell is 1.8 oz and NOT 2oz. If using Sure Jell than you must add more than just one pack. Read More