Home Made Apple Jelly


Canning and jelly making supplies


To make the best apple jelly, you'll need the finest ingredients. Start with sweet apples, not tart or sour varieties.

Choose apples that are naturally sweet, Red Delicious, Rome, etcetra. A mixture of sweet varieties is preferable.

Wash the apples and cut them into chunks. Do not peel or core them. Remove any bad spots and discard them.

1. Put the apples into a large saucepan with the water and bring to a boil.

2. Reduce heat and simmer until the apples are tender (about 20 minutes).

3. Pour the apples and liquid into a jelly bag and allow to drip for at least 12 hours.

4. Measure the juice and pour into a clean saucepan. For every 2.5 cups of juice, add 1 pound sugar.

5. Stir in the lemon juice and sugar.

6. Heat, stirring constantly, until the sugar is dissolved.

7. Bring to a boil and boil rapidly until jelly reaches the setting point.

* Setting Point is reached when the boiling liquid begins to clot. There are various ways to check for setting.

A. Dip a long wooden spoon into the pan and hold it up so you can see the liquid run off. If it starts to form flakes as it drops, setting point has been reached.

B. Pour a spoonful of the hot mass on to a plate and refrigerate for 10-15 minutes. Push the edges of the jam with your index finger, it is set when it all wrinkly and crinkly. Always test for setting point at the time the recipe suggests, if not set continue to cook checking every 5 minutes. Don't overcook.

8. Remove from heat.

9. Skim the foam off the top and pour into warm sterilized jars. - Seal immediately.

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