Rating: 2.5 stars
3 Ratings
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With all the flavor of mom's apple pie, this jelly is easy to make and fun to eat! It's so versatile! Makes a perfect layer on top of your cheesecake. Mix it with sour cream and cream cheese for a tasty dip. It's also a tasty ice cream topping.


Recipe Summary

30 mins
12 hrs
12 hrs 40 mins
10 mins
6 half-pint jars


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.n

  • Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring juice to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and bring mixture back to a rolling boil over high heat. Boil for 1 full minute.n

  • Remove mixture from heat and skim off foam with a metal spoon.n

  • Wipe jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.n

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.n

  • Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.n

Cook's Note:

For a more transparent jelly, you can strain the mixture through cheesecloth before pouring it into jars.

Nutrition Facts

92 calories; carbohydrates 23.7g; sodium 0.7mg. Full Nutrition