Apple jelly from juice

Homemade Apple Jelly without Pectin

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It’s really easy to make delicious apple jelly everyone will love with just 3 simple ingredients. I especially love that this easy home canning recipe needs no added pectin!

My boys love a good fruit spread in the mornings with breakfast, whether we’re eating toast or biscuits. We’ve made pressure cooker apple butter for a long time now, and this apple jelly recipe has become another family-favorite breakfast addition.

This recipe for apple jelly reminds me of my sister, because her version was the first I’d ever tasted in my then young life. I’m pretty sure she made her apple jelly from juice too; I just remember it tasting so delicious.

Why Make This Recipe?

I think you’ll love this homemade apple jelly because it’s…

• Easy to make – With only 3 ingredients, it only requires a little bit of cook time. It’s just a matter of mixing and stirring while it heats.
• No need to peel or core any apples – Instead of apples, you use apple juice for this recipe. You can either make homemade apple juice; or you can use store-bought juice, though you may need to add a little bit of pectin to store-bought juice.
• Budget-friendly – Let’s face it, good jelly is expensive at the store. You can make 4 to 6 jelly jars (or half-pints) of this homemade jelly for less than $10.

What’s the Difference Between Apple Butter and Apple Jelly?

Basically, jelly is clear and made from juice.

Apple butter is more like jam and made with actual apples vs. juice. It’s not clear and also has various spices like cloves and nutmeg for added flavors.

Ingredient Notes

The ingredients you need are simple, and you may already have them in your pantry. If you choose to juice your own apples, that may require a quick trip to the orchard or farmer’s market.

• Apple juice – Again, you can make this homemade with fresh apples, or you can use store bought juice. If making apple juice, I recommend a sweeter apple like Gala, Honeycrisp, Fuji, Yellow Delicious, Rome, Jonagold, or Pink Lady.
• Lemon juice – I like to use a fresh lemon juice, either straight from a lemon or my favorite shortcut… Minute Maid lemon juice you can find in the freezer section of some grocery stores; I’ve been able to find it at my local Walmart.

How to Make Apple Jelly

The process of making apple jelly is actually really easy, especially if your juice is already made and ready to go.

1. Mix together the apple juice, lemon juice, and sugar in a stock pot. Then bring the mixture to a boil, constantly stirring. Continue to cook the mixture, constantly stirring, until the mixture reaches a temperature of 220° with a candy thermometer.

1. Remove from the heat, and promptly ladle or pour into clean and sanitized/sterilized jelly jars for canning or freezing. Be sure to leave about a 1/2-inch gap at the top of each jar.

1. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band. At this point, you can either can the apple jelly or freeze it. I prefer water bath canning apple jelly, where I place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars. Then we process those jars in the hot water bath for about 10 to 15 minutes.

If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.

Expert Tips and Recipe FAQ’s

• Careful… If the jelly hasn’t begun to gel once it’s reached 220° F, you may need to cook it just a little bit longer. Whatever you do, do not cook it too long, or it will end up like our first batch… A sticky, gooey apple taffy mess that eventually turns into a slab of apple rock. Believe me, you don’t want that.

Time to set up really depends on a number of factors, including the type of stove you’re using to cook the jelly. It will likely take a good 30 to 45 minutes, maybe longer for your jelly to set. And even as you remove it from the stove, it won’t be completely set; in fact, it will be more like liquid. As it sits in the jars and begins to cool, the jelly will firm up and set even more. That’s why it’s important to put it in jars right away.

Most sources say that pantry stored (and canned) jam and jelly can last 1 to 2 years. Freezer jam is a bit less with a freezer life of about 6 months. Shelf Life Advice has a helpful chart with the life span of a jar of jelly.

Pectin occurs naturally in fruits like berries and apples. When that pectin is cooked with sugar, it can thicken, forming the gel that makes jam and jelly. Apples have a very good amount of natural pectin, especially when you cook the peelings, cores, and all to make your juice. Store bought juice may not have all the natural pectin you’ll get from a good homemade apple juice made by cooking the whole apple.

What to Eat with Apple Jelly

Apple jelly is so delicious served on homemade biscuits and crescent dinner rolls and toast. It’s also a welcome addition to a slice of buttermilk cornbread.

More Homemade Jams and Jellies You’ll Love:

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Apple Jelly (from Juice)

My husband loves apple-cinnamon jelly and we just could not find anything he liked at the big box grocer, so I came up with this. I have to say that the applesauce bonus is one of the great things about this recipe. It’s great!

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Recipe Summary test

Ingredients

Core apples but leave on peel.

Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes.

Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes.

Meanwhile, inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.

Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks.

Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.

Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.

Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.

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How to Make Apple Jelly With Just Two Ingredients

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Learn how to make apple jelly with no added pectin and your choice of sweetener – sugar or honey – to enjoy for fresh eating or canning with this easy recipe.

The natural pectin in apples prompted the authors of Stocking Up III to call apple jelly “the simplest of jellies” because it is made with only apples and sweetener.

Make a little jelly or a lot – you can use the sweetener guidelines to adjust for the amount of apple juice you have available. You can also make a spiced apple jelly by adding spices during cooking.

What is Pectin?

Pectin is a fiber naturally found in fruits. It’s a polysaccaride (a type of carbohydrate) that’s used for thickening and gelling. (It can also be used for some health conditions, like treating GERD and binding heavy metals.)

Fruits that are high in pectin include:

• apples
• crab apples
• currants
• grapes
• gooseberries
• plums
• cranberries
• quince

Natural fruit pectin works best for gelling jelly and jam when you have plenty of acid and plenty of sugar.

Tart fruit and less ripe fruit has more pectin than very ripe fruit. To help your apple jelly gel more quickly, be sure to include some less ripe (slightly underripe) apples in the mix.

You can also experiment with combining high pectin fruits and low pectin fruits, or making your own homemade pectin. (Apples are often used to make commercial pectin, too.)

How to Make Apple Jelly with Honey or Sugar

Ingredients

• 4-6 cups apple juice (about 6 pounds of apples)
• 3 cups honey or 4-6 cups of sugar

Directions

To juice your apples: Wash apples. Remove stems, damaged areas and blossom ends, cut into quarters or slices.

Don’t peel the apples – much of the pectin is in the peel. Place apples in a non-reactive heavy bottom stockpot (stainless steel or enamel).

Add enough water to half cover apples. Cook until fruit is soft, stirring occasionally to avoid burning and promote even cooking.

If you have sweet apples, you can add 2 tablespoons of lemon juice for a more tart jelly.

You may also make a spiced jelly by simmering whole spices such as cinnamon sticks, cloves or allspice (in a spice bag) with the apples while they are cooking to get soft. (Don’t add them to the boiling juice.)

To strain the apple juice: Place well-cooked apples into a jelly bag strainer or flour sack towel in a colander. If using a towel, gather ends of the towel and hang it from an elevated location. I hang mine from my kitchen cabinet handles because my cabinets are sturdy.

If you have lighter cabinets, hang from the back of a chair or other solid location. You can see my setup in the currant jelly post.

If you want a clear jelly, don’t squeeze the bag to hurry it along – just let it drip. If you like, you can cook your apples one day, let them drain overnight, and make apple jelly the next day.

Apple Jelly Proportions

Measure out your juice and sweetener:

• 1/2 cup honey for every cup of juice – OR
• 3 cups of sugar for every 4 cups of sweet apple juice – OR
• 4 cups of sugar for every 4 cups of tart apple juice

Measure juice and sweetener into pan. Mix well. Make sure to use a large pot, as the jelly will boil up and foam a great deal during cooking. This is an 8 quart stockpot, and at times the jelly reached close to the rim.

Cook at a high boil, stirring constantly, until the gelling point is reached (220°F (104 °C)). When the gelling point is reached, the apple jelly will sheet cleanly off a spoon.

Alternatively, you can place a spoonful of jelly on a cold plate, stick it in the fridge for a minute, and then run your finger through it.

Jelly that has jelled should hold the shape of the finger trail for a bit, not run right back together.

Smaller batches work better than larger batches. I ended up with around 10 cups of juice, so I made a larger batch. It took over an hour to boil down to jelly. Smaller batches cook much faster.

While the jelly is cooking, sterilize seven 8-ounce jars, keep hot. Heat lids and rings in hot water, keep warm but not boiling. Fill water bath canner and bring to boil.

Ladle jelly into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).

Makes roughly 5 cups of apple jelly for every 6 cups of apple juice. With 10 cups of crabapple juice and 5 cups of honey I ended up with 8 jars of jelly. The red skinned crabapples gave it a very pretty red color.

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См. также в других словарях:

apple jelly — noun jelly made from apple juice • Hypernyms: ↑jelly • Hyponyms: ↑crabapple jelly … Useful english dictionary

apple jelly nodules — minute translucent nodules of a distinctive yellow to reddish brown color, visible on diascopic examination of the lesions of lupus vulgaris … Medical dictionary

Crab Apple Jelly — is a 1944 short story collection by Frank O Connor.[1] It includes the following stories: The Bridal Night Old Fellows The Grand Vizier s Daughters Song Without Words The Star That Bids The Shepherd Fold (alternate title: The Shepherds) The Long… … Wikipedia

Apple — This article is about the fruit. For the technology company, see Apple Inc.. For other uses, see Apple (disambiguation). Apple tree redirects here. For other uses, see Apple tree (disambiguation) … Wikipedia

jelly apple — jelly apple, U.S. an apple coated with a glaze of colored sugar syrup and eaten on a stick … Useful english dictionary

Apple mint — Scientific classification Kingdom: Plantae (unranked): Angi … Wikipedia

Apple drops — are a type of hard candy often put into the penny sweet category which includes cola bottles and jelly beans. Ingredients can vary slightly depending on company brand but typically never stray from the long established formula which is as follows … Wikipedia

Jelly Belly — For the disease informally called jelly belly, see pseudomyxoma peritonei. Jelly Belly Candy Company Jelly Belly = Created by David Klein Type Private Industry Confections … Wikipedia

Apple pie — This article is about the food. For other uses, see Apple pie (disambiguation). Apple pie with lattice upper crust … Wikipedia

jelly — n. food made from boiled fruit juice apple; blackberry; cherry; currant; grape; mint; peach; plum; quince; strawberry jelly * * * [ dʒelɪ] blackberry cherry currant grape mint peach plum quince quince strawberry jelly [ food made from boiled… … Combinatory dictionary

apple — /ap euhl/, n. 1. the usually round, red or yellow, edible fruit of a small tree, Malus sylvestris, of the rose family. 2. the tree, cultivated in most temperate regions. 3. the fruit of any of certain other species of tree of the same genus. 4.… … Universalium

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