Description

This Homemade Apple Jelly recipe yields a clear, flavorful jelly made from fresh apples without the need for peeling. Using fresh apple juice combined with lemon juice and fruit pectin, the jelly is boiled to the perfect consistency and then canned for long-lasting enjoyment. Adding optional spices like cinnamon and cloves can add a warm, aromatic twist, making it ideal as a sweet spread or condiment. This vegan and gluten-free jelly captures the essence of fresh apples, perfect for breakfast toast or gifts.

Ingredients

Scale

Apple Juice Base

3 pounds fresh apples (Fuji, Gala, or Granny Smith recommended)
Water (enough to cover apples in pot)

Jelly Ingredients

4 cups fresh apple juice (strained from cooked apples)
1/4 cup lemon juice (fresh or bottled)
3 cups granulated sugar
1 (1.75-ounce) box powdered fruit pectin

Optional Spices

1 cinnamon stick
3-4 whole cloves

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Instructions

Prepare the apples: Wash, core, and chop the apples without peeling. Place them in a large pot and add just enough water to cover the fruit. Simmer the apples gently for 30 to 40 minutes until they become very soft and tender.
Extract apple juice: Pour the softened apples and liquid through a jelly bag or layers of cheesecloth without pressing to avoid cloudiness. Allow the juice to drain until you have approximately 4 cups of clear apple juice.
Combine juice and pectin: Pour the apple juice into a large saucepan and stir in the lemon juice and powdered fruit pectin. Stir well and bring the mixture to a rolling boil over high heat, stirring constantly to avoid burning.
Add sugar and cook: Once boiling, add all the sugar at once and stir continuously until it dissolves. Return the mixture to a rolling boil and cook for 1 to 2 minutes more, stirring constantly. The jelly should sheet off a spoon or read 220°F (104°C) on a candy thermometer for proper set.
Finish and jar: Remove the saucepan from heat and skim off any foam from the top. Immediately pour the hot jelly into sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe rims clean before sealing with lids.
Process jars: Place the sealed jars in a boiling water bath canner and process for 5 minutes (adjust as needed for your altitude). Remove jars and let them cool undisturbed. Check seals before storing.

Notes

For added warmth and spice, add a cinnamon stick and a few cloves during apple simmering, then remove before straining.
Use sweet-tart apples like Fuji, Gala, or Granny Smith to maximize flavor and natural pectin content.
Ensure jars and lids are properly sterilized to preserve shelf life and food safety.
Adjust processing time if you live at higher altitudes to ensure proper preservation.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Condiment
Method: Boiling
Cuisine: American