Apple Jelly recipe

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Ingredients

3 ½ pounds apples, cored and diced
3 cups water
7 ½ cups white sugar
½ teaspoon butter
1 (2 ounce) package powdered fruit pectin

Nutrition Info

66.5 calories
carbohydrate: 17.2 g
cholesterol: 0.1 mg
fat: : -
fiber: 0.4 g
protein: : -
saturatedFat: : -
servingSize: -
sodium: 0.5 mg
sugar: 16.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place apples in a large pot, cover with water. Bring to a boil, reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.

  2. Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice, add butter to reduce foaming.

  3. Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin, boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.

  4. Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.

  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

Recipe Yield

100 servings

Recipe Note

Traditional and delicious homemade jelly.

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