Apple Jelly

If you’re stuck in a grape or strawberry jam rut, break out with this easy apple jelly recipe. The flavorful jelly is scented with cozy autumnal spices, making it a delicious spread to serve alongside you favorite fall bakes. In spite of its novelty, apple jelly is a versatile spread that will appeal even to children, especially if served on a peanut butter sandwich.

The difference between jelly and jam is simple: Jams contain chopped pieces of fruit, while jellies use only the juice of the fruit. Thickening the juice with sugar and pectin creates a gelatinous, glossy treat that spreads smoothly.

Of all the apple jelly recipes, this may be the easiest of all, since you can use store-bought apple juice to make it. That saves you from needing to chop, boil and strain dozens of apples. Whether you are new to canning or crave a quick jelly recipe, give this delicious recipe for apple jelly a try.

How to Water Bath Can

This recipe for apple jelly is processed in a water bath, which will seal the jars tight and make them safe to store at room temperature. You’ll process the apple jelly recipe as soon as it’s finished cooking, so make sure to set up the water bath in advance. If it’s your first time, you’ll find our complete guide to canning helpful, but we’ll give you an overview here too.

Fill a large pot at least halfway with water. It should be deep enough to cover the jars by at least 1 inch. Set a waterproof barrier, such as a silicone pot holder or metal rack, on the bottom of the pot (placing jars straight into the pot makes them more likely to crack). Bring the pot to a boil and place clean, empty jars inside. Boil them for 10 minutes to sterilize them. Carefully remove each jar with tongs, drain the water and set each jar on a clean, dry towel. You should also wash the jar lids and rings in hot, soapy water.

Find a safe space away from direct light and heat where you can leave the jars to cool and seal after the apple jelly recipe has been processed.

Apple Jelly Ingredients

• Apple juice: Juice, not fruit, is the basis of this easy apple jelly recipe. Look for unsweetened apple juice, as added sweeteners will throw off the sugar ratio.
• Powdered fruit pectin: Naturally occurring in many fruits, pectin helps jams, jellies and preserves to “gel,” or set. Adding store-bought pectin ensures a lovely gelled texture.
• Sugar: White granulated sugar plays two roles in apple jelly recipes: It sweetens and sets the jelly. As sugar cooks, it melts and then hardens, creating the robust, spreadable texture of jelly.
• Spices: This cozy recipe for apple jelly features a trio of fall spices: cinnamon, cloves and nutmeg. The secret to flavorful spices is freshness. If they’ve been sitting in your pantry for several years, then it’s time to buy new jars!

Directions

Step 1: Boil the juice and pectin

In a Dutch oven, combine the apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a small bowl, whisk together the sugar and spices.

Editor’s Tip: Always add powdered pectin at the beginning of the cooking process. It needs heat to properly activate.

Step 2: Cook the jelly

Carefully stir the sugar mixture into the hot apple mixture. Return the pot to a full rolling boil. Boil and stir for three minutes.

Step 3: Portion into jars

Remove the pot from the heat. With a spoon, skim off any foam from the top of the jelly. Ladle the hot mixture into seven hot, sterilized half-pint jars. Leave 1/4-inch headspace at the top of each jar. With a wet paper towel, wipe the jar rims to remove any sticky jelly. Center the lids on jars and screw on bands until fingertip tight.

Editor’s Tip: Don’t screw the jars tightly closed. For a proper seal, they should be only “fingertip tight,” which means that as you’re spinning the bands to close the jars, apply only gentle pressure (use a single fingertip if you want to be precise) and stop as soon as the lid begins to feel tight. This ensures that air can escape from under the lid, creating the optimal seal.

Step 4: Process in a water bath

Place the filled jars into a canner with simmering water, ensuring that they are completely covered with water. (You should have a good inch of water above the jars.) Bring the water to a boil. Once boiling, process the jars for five minutes. With tongs, carefully remove the jars and place on a level surface. Allow to cool completely. You should hear some pings as the jar lids seal.

Editor’s Tip: After the jars have cooled completely, test that they have successfully sealed by pressing the dimple at the center of each jar lid. If any jar has not sealed, it’s still safe to eat but not to store at room temperature. Transfer it to the fridge and consume it within the week.

Recipe Variations

Unlike most recipes, we don’t suggest tweaking canned apple jelly recipes. The balance of sugar, acid and base ingredients is too crucial for safety. However, here are a couple of ideas:

• Skip the seal: Plan to eat the jelly immediately? Skip the processing steps, which are necessary only if you wish to store the jelly at room temperature.
• Try jam: Prefer a chunkier texture? Try making apple jam, which calls for fruit rather than juice.
• Make it spicy: Want a bit of heat in the jelly? Try our Red Hots candy apple jelly recipe.

How to Store Apple Jelly

Keep all sealed jars in a cool, dry place, such as a pantry or cellar. Label the jars with the recipe and the date processed. Once opened, store a recipe for apple jelly in the refrigerator.

How long does apple jelly last?

In the pantry, sealed jelly jars will keep for up to one year. Once opened, refrigerated jelly will keep for a few weeks.

Apple Jelly Tips

Can you make apple jelly with fresh apples?

Unlike jam, jelly does not include any pieces of fruit. It’s made from the juice of the fruit, which gives jelly a uniform texture and transparent color. If you want to make this recipe for apple jelly with fresh apples, make homemade apple juice! This blackberry apple jelly recipe, for example, includes homemade juice.

The process is fairly simple. Remove and discard the stems and blossom ends from the apples (do not pare or core the apples, as the seeds and cores contain pectin). Cut the apples into small pieces. Place them in a Dutch oven and add just enough water to cover. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the apples are tender. Strain the apples through a cheesecloth-lined strainer, reserving the juice and discarding pulp. Measure enough juice for the recipe, and save the rest for another use.

What are some good uses for apple jelly?

We love this apple jelly recipe slathered onto peanut butter and jelly sandwiches or cheese sandwiches. It’s also delicious served on a cheese board with crackers or on a good baguette. Spread apple jelly across plain toast, muffins or scones, or mix a dollop of apple jelly into rice pudding or yogurt.

How can you prevent jelly from getting moldy?

Properly sealed jars of jelly won’t mold: The water bath processing destroys all bacteria and seals all air from the jar so no new bacteria can grow. That’s what keeps the jelly fresh for so long.

Once opened, of course, the jars won’t protect the jelly from mold. To keep jelly fresh for as long as possible in the fridge, use only clean serving knives or spoons to dip into the jar. Sticking fingers or dirty utensils into the jar can cause the jelly to develop mold.