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three jars of apple jelly with a small branch of apple tree blossoms.
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From-Scratch Apple Jelly Recipe

My homemade, no-pectin apple jelly recipe is like a little taste of Fall in every single bite! Whether you're new to canning or a total pro, you'll find my step-by-step tutorial easy to follow, and it delivers delicious results. This from-scratch recipe will help you build a lovely stash of homemade jelly.
Servings: 5 half-pints
Author: Sarah Cook

Ingredients

  • 3 lbs tart apples {75% ripe, 25% underripe} {~16 small to medium apples}
  • 3 cups water
  • 2 tbsp fresh lemon juice {strained}
  • 3 cups sugar

Instructions

  • Remove blossom and stem end of apples. Do not peel or core. Chop into small pieces.
    3 lbs tart apples {75% ripe, 25% underripe}
  • Add to deep pot and cover with water. Bring to a boil for 5 minutes.
    3 cups water
  • Reduce heat to a simmer and simmer the apples for 20-25 min.
  • Add chopped hot apples to jelly bag or strainer. Let drip naturally over a few hours - do not squeeze.
  • Straining the apples should produce ~4 cups of apple juice.
  • Transfer the apple juice to a large saucepan. Add the lemon juice and sugar, and bring to a boil, stirring constantly.
    2 tbsp fresh lemon juice, 3 cups sugar
  • Continue to stir the mixture at a rolling boil until the jelly mixture sheets from a spoon or reaches 220˚F.
    • The sheet test involves dipping a cold metal spoon into the mixture, lifting it above the steaming pot, and turning it sideways. If the drops of the jelly run off the spoon together in a "sheet", the jelly has reached the appropriate temperature.
  • Remove the saucepan from the burner and skim off the foam.
  • Working quickly, pour the hot jelly into the prepared hot and sterile jars, leaving 1/4 of headspace.
    • Headspace is the distance between the top of the food and the top of the jar.
  • Clean the rim of the jar very well with a hot, damp rag.
  • Place a NEW clean lid on the jar. Add a ring and tighten to fingertip tight.
  • Using canning tongs, add jars to the boiling water and put the canner lid on.  
    • You must have at least 1 inch of water over the tops of the jars for safe canning.
  • Process pints and half-pints based on the elevation guide below:
    *0 - 1,000 ft - 5 min
    *1,001 - 6,000 ft - 10 min
    *Above 6,000 ft - 15 min
  • Once the jelly has been processed for the appropriate amount of time, remove the canner from the burner, carefully remove the lid of the canner, and allow it to sit for 5 minutes. 
    • Due to steam, I wear oven mitts while removing the lid.
  • Using canning tongs, carefully remove the jars and place them on a thick towel in a place where they can be undisturbed for 12 hours.
  • After the jars have rested for about 12 hours, gently press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it with a new lid.

Notes

  1. Once the jars are sealed, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for 12-18 months.
  2. Once you open a jar, refrigerate the jar for 1-3 weeks.
  3. Makes 5-6 half-pints.

Nutrition

Serving: 1tbsp | Calories: 50kcal