Apple Jelly

3.6
(28)

This apple jelly recipe makes a traditional and delicious homemade jelly.

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5
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Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
1 day
Total Time:
1 day 1 hrs
Servings:
100

Ingredients

  • 3 ½ pounds apples, cored and diced

  • 3 cups water, or as needed

  • 7 ½ cups white sugar

  • ½ teaspoon butter

  • 1 (2 ounce) package powdered fruit pectin

Directions

  1. 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.

  2. 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 the exact amount. Stir sugar into juice; add butter to reduce foaming.

  3. 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.

  4. 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.

  5. 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.

  6. Carefully 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 (lids do not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.

Tips

Refrigerate opened jellies for up to 3 weeks.

Nutrition Facts (per serving)

67 Calories
17g Carbs
Nutrition Facts
Servings Per Recipe 100
Calories 67
% Daily Value *
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 1%
Total Sugars 17g
Vitamin C 1mg 4%
Calcium 1mg 0%
Potassium 17mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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