homemade Apple jelly recipe

Prolong the flavors of autumn with this homemade apple jelly recipe!

Bursting with natural sweetness and a delightful golden hue, this easy preserve is perfect for toast, pastries, or glazing meats.

Learn how to turn crisp apples into a smooth, flavorful jelly your whole family will love—no pectin required!

The best and easy apple jelly recipe

Making your own apple jelly at home is easier than you think and so much better than store-bought versions!

With just a few simple ingredients—fresh, organic apples, sugar, and lemon juice—you can create a beautifully smooth, golden jelly that’s naturally set without the need for added pectin.

Apples are rich in natural pectin, especially when using the peels and cores, making this a wholesome, additive-free choice for your pantry.

Not only is it incredibly delicious, but it’s also budget-friendly. A bag of fresh apples often costs less than a jar of quality jelly from the store, and you’ll get the bonus of knowing exactly what’s in it.

Spread it on warm toast, drizzle it over pancakes, or use it as a glaze for roasted meats.

The sweet, slightly tangy flavor captures the taste of autumn in every spoonful—perfect for sharing with loved ones or gifting!

Ingredients for homemade apple jelly with no pectine

To make a delicious homemade apple jelly, you’ll need just a handful of wholesome ingredients:

• 1 kg organic apples with skin: Choose fresh, organic apples for the best flavor and natural pectin content. Apples like Granny Smith, Fuji, or a mix of tart and sweet varieties work beautifully. Keep the skins and cores, as they’re rich in natural pectin.
• 1 lemon: Fresh lemon juice not only adds a touch of brightness to the jelly but also helps enhance the natural pectin, aiding the setting process.
• Water: Use just enough water to cover the apples while cooking, as it will extract the juices and pectin needed for the jelly.
• Sugar: Regular granulated sugar balances the tartness of the apples and helps the jelly set perfectly. Use an amount based on the strained juice yield—usually around 750g of sugar per liter of juice.

how to make apple jelly recipe from juice ?

1. Wash the fruits: Rinse the apples and lemon thoroughly under running water to remove any dirt or residue.
2. Cut the fruits: Quarter the apples and lemon, keeping the skins, cores, and seeds intact since they contain natural pectin.
3. Cook the apples: Place the fruit pieces in a large saucepan with 300 ml of water. Cover and cook on very low heat.
4. Stir occasionally: Mix gently from time to time to prevent sticking. The apples will soften and turn into a chunky compote.
5. Strain the juice: After about 1 hour of slow cooking, pour the mixture into a clean tea towel placed over a strainer. Let the juice drain into a large bowl.
6. Press for extra juice: After 30 minutes, press the fruit pulp to extract as much juice as possible.
7. Measure juice and sugar: Weigh the collected juice and add an equal weight of sugar.
8. Cook the jelly: Return the juice and sugar to the saucepan. Simmer on low heat, skimming off foam if necessary.
9. Test the consistency: When the mixture thickens and turns amber, test by placing a drop on a chilled plate. If it gels and holds its shape, it’s ready.
10. Jar the jelly: Pour the hot jelly into sterilized jars, seal tightly, and turn them upside down to cool completely.

how to know the apple jelly is set and ready ?

To ensure your apple jelly is perfectly set, you can use three reliable methods: the cold plate test, the spoon test, and the thermometer test for accuracy.

1. Cold Plate Test (Most Reliable)

• Place a small plate in the freezer before cooking.
• Once the jelly has thickened, drop a spoonful onto the chilled plate.
• Wait a few seconds, then gently push the jelly with your finger.
• If the surface wrinkles and holds its shape without running, the jelly is set. If not, continue cooking and retest.

2. Spoon Test

• Dip a spoon into the jelly and let it drip off.
• If the jelly falls in a thick, continuous sheet instead of separate drops, it’s ready.

3. Thermometer Test (Highly Accurate)

• Use a candy or jam thermometer for precision.
• The jelly is fully set when it reaches 104°C to 105°C (219°F to 221°F).

Testing frequently prevents overcooking, which can result in a rubbery texture.

frequently asked questions about apple jelly

1. Why didn’t my apple jelly set? Apple jelly may not set if there wasn’t enough natural pectin in the fruit or if the jelly wasn’t cooked long enough. Try reboiling the jelly with extra lemon juice or using apples higher in pectin, like Granny Smith.

2. Can I make apple jelly without added sugar? Sugar is essential for both sweetness and helping the jelly set properly. If reducing sugar, use a low-sugar pectin or expect a softer set.

3. How long does homemade apple jelly last? When properly sealed in sterilized jars, apple jelly can last up to 1 year in a cool, dark place. Once opened, refrigerate and use within a month.

4. Do I need to peel and core the apples? No, keep the skins, cores, and seeds. They are rich in natural pectin, which helps the jelly set.

5. Why is my apple jelly cloudy? Cloudiness often happens if the juice was squeezed too hard during straining. Let the juice drip naturally to avoid cloudiness.

6. Can I use any type of apple? Yes, but tart apples like Granny Smith, Fuji, and crabapples work best due to their higher pectin content.

7. Can I freeze apple jelly? Yes! Apple jelly can be frozen for up to 6 months if stored in airtight, freezer-safe containers.

Other recipes to try

• Apple marmalade recipe
• Vanilla pastry cream-creme patissiere recipe
• Mascarpone Whipped Cream Frosting
• Classic french crepes recipe