Easy Apple Jelly Recipe
Natural Apple Jelly Recipe without artificial pectin. Fresh apples are boiled, strained and cookd down with sugar to make a perfect apple jelly.
Servings: 3 jars
Calories: 949kcal
Equipment
- 1 Jam Pan (copper) or large stainless steel pan
- 1 Silicone Spatula To help you scrape out all the jelly from the pan
- 1 Stainless Steel Mesh Skimmer to remove foam (optional)
- 5 8 oz Canning Jars or 230 ml
- 1 Soup Ladle To pour jelly into jars.
- 1 Wide Mouth Funnel Optional. Makes it easier to pour jelly into jar.
- 1 Wettex Absorbent Sponge To clean jars if you made a mess.
Ingredients
- 2.2 pounds Apples 6-7 apples with skin
- 1 Lemon Juice
- 6 ¾ cups Water
- Sugar same amount as infused apple water after cooking and straining apples. 50:50 ratio *see Notes
Instructions
To Infuse Water with Apples
- Wash the apples and cut them roughly into chunks.2.2 pounds Apples
- Pour lemon juice over the apple chunks and coat them so that they don't turn brown.1 Lemon Juice
- Add the apples into the pot and pour all the water over the apples.6 ¾ cups Water
- Bring to a boil, cover and cook apples until soft for about 30 minutes. This is your apple infusion.
- Remove from the heat and strain the apples with a cheesecloth and collect the apple juice. Don't press the apples too much because that can cloud the apple infusion. We want the jelly to look clear.
To Cook Jelly
- Bring the apple juice back to the heat with the sugar (please refer to my notes below for apple infusion sugar ratio).Sugar
- Bring to a rolling boil and decrease the heat a bit, but make sure it still cooks.
- Cook down the jelly until you have reached the setting temperature with the thermometer. Finally, check if the jelly has set by adding a drop of hot jelly on an ice-cold plate which you kept previously in the freezer. If it's running, it needs to cook further down. Repeat the test or use check if thermometer until it's set.
- Once the jelly is set, get your sterilized clean jam jars and fill the jars up to the rim with the jelly.
- Close the jar tight with the lid and turn it quickly upside down. This will create a vacuum, which allows the jelly to last longer.
- Once the jars are not hot anymore, turn the jars back up and stick a label on them so that you know when you made them. Store in a cool and dry place. Keep in the fridge cooled after unsealing your jelly.
Video
Notes
You need to use as much sugar as you have liquid after you have strained the apples and were left with the apple juice. That means, for example, if you have 27 fluid ounces/800-milliliter apple juice after cooking, use and add 27 ounces/800 grams sugar to the apple juice. It has to be an equal amount, do not cut on the sugar or the jam won't set, and it will turn bad within weeks. The sugar preserves the jelly! Very important.
The setting temperature is 105 Celsius/220 Fahrenheit.
Nutrition
Calories: 949kcal | Carbohydrates: 246g | Sodium: 31mg | Potassium: 355mg | Fiber: 7g | Sugar: 234g | Vitamin A: 180IU | Vitamin C: 19.1mg | Calcium: 36mg | Iron: 0.5mg