Apple jelly is a delightful way to capture the essence of fresh apples in a sweet, translucent spread that’s perfect for toast, biscuits, and even savory dishes. Making your own apple jelly at home is easier than you might think, requiring just a handful of simple ingredients and a bit of patience.
This easy apple jelly recipe transforms everyday apples into a beautifully clear, flavorful jelly that bursts with natural sweetness and a hint of tartness. Whether you’re a jam enthusiast or looking for a charming homemade gift, this recipe will quickly become a staple in your kitchen.
Jelly-making might sound intimidating, but with clear instructions and common kitchen equipment, you can create a perfect batch every time. Plus, homemade jelly means you control the ingredients—no preservatives or artificial flavors, just pure apple goodness.
Read on to discover why this recipe is a must-try and how you can make it your own!
Why You’ll Love This Recipe
This easy apple jelly recipe is perfect for beginners and experienced cooks alike. It requires minimal ingredients, mostly pantry staples, and no fancy equipment.
The process of extracting pure apple juice ensures a smooth, clear jelly without any pulp, giving you that classic jelly texture you love.
Another reason to love this recipe is its versatility. Apple jelly complements everything from breakfast breads to cheese platters and roasted meats.
It’s a great way to use up extra apples, especially after apple picking season. Plus, making jelly at home reduces food waste and connects you with the seasons in a delicious way.
If you’re interested in exploring more homemade preserves or easy cooking ideas, check out some of our other favorite recipes like Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or savor simple sandwiches with our Veg Grilled Sandwich Recipes That Are Quick and Delicious.
Ingredients
- 4 pounds of fresh apples (a mix of tart and sweet apples like Granny Smith and Fuji works best)
- 5 cups water
- 1 package (1.75 oz) powdered fruit pectin
- 5 cups granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
Equipment
- Large stockpot or jelly pot
- Fine mesh strainer or jelly bag
- Large bowl for juice extraction
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Clean glass jars with lids (for storing jelly)
- Jar funnel (optional but helpful)
- Water bath canner or large pot for sterilizing jars
- Thermometer (optional, but useful for precision)
Instructions
- Prepare the apples: Wash the apples thoroughly. Core and chop them into small pieces, including the skins and seeds, as they contribute natural pectin.
- Extract the juice: Place the chopped apples in a large stockpot, add the 5 cups of water, and bring to a boil. Reduce heat and simmer for about 30-40 minutes, stirring occasionally until the apples are soft and mushy.
- Strain the juice: Pour the cooked apples and liquid through a fine mesh strainer or jelly bag set over a large bowl. Let the juice drip naturally for several hours or overnight without pressing the pulp, to achieve a clear jelly.
- Measure the juice: Measure 5 cups of the strained apple juice. If you have less, you can add a little water; if more, adjust sugar and pectin accordingly.
- Prepare for cooking: Pour the measured juice into a clean pot. Stir in the powdered fruit pectin and lemon juice. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Add sugar: Quickly stir in the 5 cups of granulated sugar. Return the mixture to a full rolling boil and boil hard for exactly 1 minute while stirring constantly.
- Test the jelly: Remove from heat and skim off any foam. To test if the jelly will set, place a small spoonful on a chilled plate and let it cool for a minute. If it wrinkles when pushed, it’s ready.
- Jar the jelly: Using a ladle and jar funnel, pour the hot jelly into sterilized glass jars, leaving about 1/4 inch headspace. Wipe the rims clean and seal with lids.
- Process the jars: Place the filled jars in a boiling water bath for 5-10 minutes to ensure proper sealing and preservation.
- Cool and store: Remove jars and let cool completely on a towel or rack. Check seals after 24 hours. Store sealed jars in a cool, dark place for up to one year.
Tips & Variations
“For the clearest jelly, avoid pressing the apple pulp when straining; let gravity do the work.”
- Apple Varieties: Use a mix of tart and sweet apples for balanced flavor. Granny Smith adds tartness, while Fuji or Gala add sweetness.
- Natural Pectin Boost: Including apple cores and seeds during juice extraction increases natural pectin, improving jelly set.
- Spiced Jelly: Add a cinnamon stick or a few cloves to the juice while simmering for a warm, spiced flavor. Remove before adding pectin.
- Low Sugar Option: Use low or no-sugar pectin and reduce sugar accordingly, but note that sugar affects setting and preservation.
- Clear Jelly: For a perfectly clear jelly, avoid stirring the juice during straining and do not press the pulp.
Nutrition Facts
| Nutrient | Amount per 1 tbsp (20g) |
|---|---|
| Calories | 50 |
| Total Fat | 0g |
| Sodium | 0mg |
| Total Carbohydrates | 13g |
| Sugars | 12g |
| Protein | 0g |
| Vitamin C | 2% DV* |
*DV = Daily Value based on a 2,000 calorie diet
Serving Suggestions
Apple jelly is incredibly versatile and adds a burst of sweetness to many dishes. Spread it thickly on warm toast or bagels for a simple breakfast treat.
It also pairs beautifully with creamy cheeses like brie or sharp cheddar on a cheese board.
For savory options, try glazing roasted pork or chicken with apple jelly for a subtly sweet finish. It can also be stirred into yogurt or oatmeal for a fruity twist.
If you enjoy experimenting with flavors, combine apple jelly with mustard for a quick sandwich spread that’s both tangy and sweet.
Curious about more creative recipes? Explore our Black Bean Sauce Recipe Vegetarian: Easy & Delicious Guide for a savory delight, or try the fresh Brown Rice Recipe VegRecipesOfIndia: Easy & Healthy Meals for wholesome comfort food.
Conclusion
Making homemade apple jelly is a rewarding and enjoyable kitchen project that preserves the vibrant flavors of fresh apples long after harvest season ends. This easy apple jelly recipe offers a straightforward method to create a delicious, clear jelly that’s perfect for a variety of uses—from breakfast spreads to savory glazes.
With just a few simple ingredients and basic equipment, you can craft a batch of jelly that tastes far superior to store-bought versions. It’s a fantastic way to use up extra apples and share the love of homemade goodness with friends and family.
Don’t forget to experiment with spices or other fruit blends to create your own signature jelly flavors!
For more easy and delicious homemade recipes, be sure to check out our collection of Vegan Dinners Recipes for Easy and Delicious Meals or indulge in sweet treats with our Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy.
Happy jamming!
📖 Recipe Card: Easy Apple Jelly Recipe
Description: A simple and delicious apple jelly made with fresh apples and sugar. Perfect for spreading on toast or adding to desserts.
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT1H
Servings: 4 cups
Ingredients
- 4 cups apple juice (freshly pressed or store-bought)
- 1 package (1.75 oz) fruit pectin
- 5 cups granulated sugar
- 1/4 teaspoon butter (optional, to reduce foaming)
- 1 tablespoon lemon juice
Instructions
- Sterilize jars and lids.
- Combine apple juice and lemon juice in a large pot.
- Stir in fruit pectin and bring to a boil over medium heat.
- Add sugar all at once and return to a full rolling boil.
- Boil for 1 minute, stirring constantly.
- Remove from heat and skim off foam.
- Pour jelly into sterilized jars, leaving 1/4 inch headspace.
- Seal jars with lids and process in a boiling water bath for 5 minutes.
- Let jars cool completely before storing.
Nutrition: Calories: 120 | Protein: 0g | Fat: 0g | Carbs: 30g
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