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Apple Pie Jelly

Rated as 2.5 out of 5 Stars

"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."
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12 h 40 m servings 92
Original recipe yields 48 servings (6 half-pint jars)


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  1. 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.
  2. 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.
  3. Remove mixture from heat and skim off foam with a metal spoon.
  4. 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.
  5. 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.
  6. 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.


  • Cook's Note:
  • For a more transparent jelly, you can strain the mixture through cheesecloth before pouring it into jars.

Nutrition Facts

Per Serving: 92 calories; 0 23.7 0 0 < 1 Full nutrition

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Read all reviews 2
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This is a tasty jelly that I played with just a little bit to come closer to the seasonings I would actually use in a pie. I subbed one cup of brown sugar for one of the cups of white sugar and...

I made this recipe, but could not get it to set up. I reboiled it added more pectin and still not setting up. Never had this problem before with jelly.