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!