Try this research-tested recipe for homemade apple jelly courtesy of the National Center for Home Food Preservation.
- 4 cups, Apple Juice (about 3 lbs apples + 3 cups water)
- 3 cups, Sugar
- 2 tablespoons, Lemon Juice (optional)
Yield: About 4 or 5 half-pint jars.
- Sort, wash, and remove stem and blossom ends, but do not pare or core.
- Cut apples into small pieces.
- Add water, cover, and bring to boil on high heat.
- Reduce heat and simmer for 20 to 25 minutes, or until apples are soft.
- Extract the juice by pouring everything into a damp jelly bag.
- Measure apple juice into a kettle. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees F above the boiling point of water or until jelly mixture sheets from a spoon.
- Remove from heat and skim off foam quickly.
- Pour hot jelly immediately into hot jars, leaving ¼-inch headspace. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).
Selection & Preparation
- Select about one-fourth under-ripe and three-fourths fully ripe tart apples.
- Do not overcook apples, excess boiling can destroy pectin, flavor and color.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.