Description
This homemade apple jelly recipe captures the natural sweetness and fresh flavor of apples in a clear, smooth jelly perfect for spreading on toast or using in desserts. Made from fresh apples simmered and strained for their juice, then combined with sugar and lemon juice before cooking to the perfect jelly set. The method ensures a pure, delicious apple jelly that can be stored and enjoyed long-term.
Ingredients
Scale
Ingredients
- 3 pounds fresh apples (about 6–7 medium), washed and chopped with skins and cores
- 5 cups water
- 3 1/2 to 4 cups granulated sugar (equal volume to strained juice)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Sterilize Jars: Wash and sterilize jars and lids by immersing them in hot water, then keep them warm until ready for filling to ensure the jelly stays safe and fresh.
- Cook Apples: Add the chopped apples and water to a large pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30 to 40 minutes until the apples are very soft and falling apart.
- Extract Juice: Strain the cooked apples through a jelly bag or layered cheesecloth into a bowl. Allow the juice to drip naturally without pressing the pulp, which ensures a clear jelly, until no more juice is dripping.
- Measure Juice and Add Sugar: Measure the volume of the strained juice. Return the juice to a clean pot and add an equal volume of granulated sugar. Stir in the freshly squeezed lemon juice to balance the sweetness and help with jelly set.
- Boil to Jelly Set: Bring the juice and sugar mixture to a rolling boil over medium-high heat. Cook until the temperature reaches 220°F (104°C), skimming off any foam that forms. Test the jelly by placing a small spoonful onto a chilled plate and checking if it wrinkles when pushed.
- Jar the Jelly: When the jelly has reached the correct set, ladle it carefully into the warm sterilized jars. Wipe jar rims clean, seal with the lids, and let them cool undisturbed until the jelly is fully set.
- Store Properly: Label the jars and store the apple jelly in a cool, dark place. Once opened, refrigerate to maintain freshness.
Notes
- Do not press the apple pulp during straining to keep the jelly clear and free of sediment.
- Adjust sugar quantity based on the juiciness and sweetness of your apples; always equal to the volume of strained juice.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Testing jelly set with the chilled plate method helps avoid undercooked or overcooked jelly.
- Use tart apples for better natural pectin content, which aids in jelly setting.
