Easy Apple Jelly Recipe From Fresh Apples
This homemade easy apple jelly recipe from fresh apples is a traditional, old-fashioned recipe for making apple jelly for canning.
Apple jellies are one of my favorites, this old-fashioned apple jelly recipe is very simple and straightforward to make, but first, you will need to prepare a fresh batch of homemade apple juice unless you opt to use store-bought apple juice.
I love this recipe because it’s super versatile, you can use any type of apple and make it without pectin. You can enjoy this apple jelly on your cereal, and in your morning smoothies, try spreading it on toast, crepes, and pancakes.
Making delicious homemade apple jelly from fresh apples in your kitchen is extremely simple, all you need to make this tasty old-fashioned apple jelly with no pectin is 2 ingredients, apple juice, and sugar.
Why Make Homemade Apple Jelly?
Making homemade apple jelly is so much better than store-bought jellies, first, there are no preservatives, and second nothing tastes better than homemade, right? Lastly, it’s super easy to make especially when you can make this apple jelly without pectin, all you need is fresh homemade apple juice.
Can You Use Store-bought Apple To Make Apple Jelly?
The simple answer is yes, but you will need to add pectin if you are using store-bought apple juice instead of homemade one since most of the pectin that is contained in the apples are removed. If you decide to use apple juice from the grocery store you will need to add one package, 2 oz of fruit pectin for this recipe.
Ready To Make This Old Fashioned Easy Apple Jelly Recipe Without Pectin? Let’s do it!!
Ingredients For Easy Apple Jelly From Fresh Apples
- 5 cups apple juice, homemade (1200 grams or 42.3oz)
- 4 cups granulated sugar (800 grams or 28.2oz)
- 1 package fruit pectin (2oz or 57 grams), if using storebought juice
How To Make Apple Jelly From Fresh Apples?
- Add the apple juice and sugar into a stock pot and stir together.
- On medium-high heat, bring the apple juice mixture to a rolling boil, always stirring. If using store-bought apple juice, add the pectin once the mixture reaches a rolling boil, stir for one minute, then remove from the heat and the jar.
- Continue boiling the mixture until you see it begin to see it gel, the mixture temperature needs to reach 220°F (104°C), if it hasn’t, continue cooking until that desired temperature is reached.
- If you don’t have a candy thermometer you will need to play it by the eye.
- Once the jelly begins to form, remove it from the stove and carefully pour or ladle the apple jelly into the mason jars, fill to about 1/2 inch from the top of the jar.
- Place the lid on immediately and tighten it. Wipe off the sides with a wet cloth.
- To store the apple jelly for long shelf life (up to 1 year) in your pantry, we will need to prepare a water bath, this process is called canning apple jelly. You can skip this step and freeze the apple jelly instead for up to 6 months.
- Canning: Fill a stock pot with water and bring it to a boil. Place the apple jelly jars into the boiling water, the water should cover the top of the lids. If it doesn’t, add more boiling water.
- Allow the jars to boil for 15 minutes under the water.
- Remove and place the hot jars on top of a towel or cloth and allow them to cool down.
- Leave the jars undisturbed for 24 hours on your countertop before labeling.
- Store in a dark cool spot like your pantry. Once opened, it will keep for about 3 weeks in the refrigerator.
- Enjoy!
Easy Apple Jelly Recipe From Fresh Apples
Ingredients
- 5 cups apple juice 1200 grams or 42.3oz
- 4 cups granulated sugar 800 grams or 28.2oz
- 1 package fruit pectin 2oz or 57 grams, if using storebought juice
Instructions
- Add the apple juice and sugar into a stock pot and stir together.
- On medium-high heat, bring the apple juice mixture to a rolling boil, always stirring. If using store-bought apple juice, add the pectin once the mixture reaches a rolling boil, stir for one minute, then remove from the heat and the jar.
- Continue boiling the mixture until you see it begin to see it gel, the mixture temperature needs to reach 220°F (104°C), if it hasn’t, continue cooking until that desired temperature is reached.
- If you don’t have a candy thermometer you will need to play it by the eye.
- Once the jelly begins to form, remove it from the stove and carefully pour or ladle the apple jelly into the mason jars, fill to about 1/2 inch from the top of the jar.
- Place the lid on immediately and tighten it. Wipe off the sides with a wet cloth.
- To store the apple jelly for long shelf life (up to 1 year) in your pantry, we will need to prepare a water bath, this process is called canning apple jelly. You can skip this step and freeze the apple jelly instead for up to 6 months.
- Canning: Fill a stock pot with water and bring it to a boil. Place the apple jelly jars into the boiling water, the water should cover the top of the lids. If it doesn’t, add more boiling water.
- Allow the jars to boil for 15 minutes under the water.
- Remove and place the hot jars on top of a towel or cloth and allow them to cool down.
- Leave the jars undisturbed for 24 hours on your countertop before labeling.
- Store in a dark cool spot like your pantry. Once opened, it will keep for about 3 weeks in the refrigerator.
- Enjoy!
