Description
This Homemade Apple Jelly recipe captures the pure, sweet essence of apples in a clear, flavorful jelly perfect for spreading on toast or using in desserts. Made from simple ingredients including fresh apples, lemon juice, sugar, and fruit pectin, this classic American condiment is cooked on the stovetop and carefully canned to preserve its fresh taste. The recipe yields about six half-pint jars of delicious apple jelly that is gluten-free and vegan, offering a delightful sweet treat with no added preservatives.
Ingredients
Scale
Apple Jelly Ingredients
- 5 pounds of apples (any variety, cored and chopped)
- 6 cups of water
- 1/4 cup of lemon juice
- 7 cups of granulated sugar
- 1 package (1.75 oz) of powdered fruit pectin
Instructions
- Prepare and Cook Apples: Place chopped apples into a large pot and add water and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 40 minutes, stirring occasionally. Mash the softened apples gently to release more juice.
- Strain the Apple Mixture: Line a colander with a double layer of cheesecloth and set it over a large bowl. Pour the apple mixture into the cheesecloth and let it strain for several hours or overnight without pressing to extract clear juice.
- Boil Apple Juice with Pectin: Measure 5 cups of the strained juice into a large pot. Stir in the powdered pectin and bring to a rolling boil over high heat.
- Add Sugar and Cook Jelly: Add the sugar all at once and stir to dissolve. Return to a full boil and boil hard for 1 to 2 minutes, stirring constantly to ensure proper gelling.
- Remove Foam and Jar the Jelly: Remove the pot from heat and skim off any foam from the surface. Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Seal and Process Jars: Wipe jar rims clean, apply lids, and process jars in a boiling water bath for 10 minutes to ensure preservation and safe storage.
- Cool and Store: Let jars cool completely on a towel or cooling rack before storing in a cool, dark place.
Notes
- Use a mix of sweet and tart apples for the best flavor complexity.
- For a clearer jelly, avoid pressing the fruit pulp when straining to prevent cloudiness.
- Ensure jars and lids are properly sterilized before filling and processing to avoid spoilage.
- If you prefer a firmer jelly, you can slightly increase the pectin amount or boiling time.
