Apple Jelly
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Apple Jelly Made Easy

By: Michelle Marine  |   September 28, 2021

Posted under:   recipeshow toCooking And Food

Did you have a bumper apple harvest this year or do you enjoy vising apple orchards each fall with your family? If so, I highly recommend making a batch of Apple Jelly out of part of your bounty! This sweet, fresh apple jelly recipe is a great way to preserve some of your apple harvest to enjoy in the dead of winter.

If you’re trying to be more self-sufficient, making homemade jams and jellies is a great place to start. Each year I make a goal to make, grow, can, or produce enough of at least one additional product so I won’t have to buy it at the store anymore.

For many years, I have grown enough garlic and corn to last my family of six the entire year. This year I wanted to add tomatoes and jelly to that last so that I won’t have to buy tomato-based products. Unfortunately, I was a little short of my tomato goal; but, I’m proud to say that I succeeded at the jam / jelly goal! Part of the reason for that success is this easy apple jelly recipe.

I love how fool-proof this automatic electric Roots & Harvest Jelly and Jam Maker is for making fabulous jams and jellies. This year, we made violet jelly from foraged violets, strawberry-vanilla jam from homegrown strawberries, peach jam from a bumper crop of peaches, and now this delicious apple jelly from apples we grew too!

This cooker is great for making both canning safe jelly recipes and freezer jam recipes. It really takes the questions and mess out of making jelly, in my experience, and that’s key when you’re as busy as we all seem to be these days.

If you’d like to add this easy and delicious apple jelly to your jelly repertoire, here’s how!

Supplies to Help Make Jelly Really Easy to Make

Roots & Harvest Jelly and Jam Maker

Apple Potato Peeler

Jelly Strainer

Food Scale

Easy Apple Jelly Recipe

Time: 30 minutes, prep, 15 minutes cooking, 25 minutes in the Jelly and Jam Maker

Yield: 4, 8-ounce jars

Ingredients:

  • 3 pounds apples, peeled, cored, and sliced
  • 3 cups water
  • 4 tablespoons pectin
  • ½ teaspoon butter
  • 3 ½ cups sugar (Make sure you don’t reduce the sugar, or your jelly won’t set correctly.)

*Note, you can also use 3 cups store-bought apple juice if you prefer, or if you wish to can this recipe.

Directions

  1. Use the Apple Potato Peeler to quickly and easy prepare apples. Don’t forget to save those peels and cores to make homemade apple cider vinegar!
  2. Put the apple slices in a large saucepan and add water to cover. Bring to boil, cover, then reduce heat and simmer for 5 minutes. Using a potato smasher, quickly mash the apples, cover the pan, and cook for 5 more minutes.
  3. Remove from heat and put the apple mixture through a cheesecloth covered strainer. Roots & Harvest jelly strainer works well for this. You should end up with about 3 cups of apple juice.
  4. Now measure 3 cups of apple juice and stir in the pectin. Put the apple / pectin mixture in the Jam & Jelly Maker and select the jelly cycle, then hit start. The machine will begin to turn. Add butter if you wish – I always add butter to my jelly and jam recipes as it is a very easy way to reduce foaming. After a few minutes, you will hear four quick beeps. This is your signal to slowly add the sugar. Put the lid on the jelly maker and let it finish the cycle.
  5. Once the jelly cycle is finished, you can do a quick set test to make sure the jelly has reached your preferred thickness by putting a little bit of jelly on a very cold metal spoon. You should see the jelly quickly set which means it’s ready! If it’s too runny, I simply call it a sauce and use it for pancakes!

Canning safety is a top priority. Since store-bought apple juice has a consistent pH and fresh apples can have varying pH levels, canning safety experts recommend not canning this recipe if you use your own apples.

Luckily, freezing jelly is also a great option – you can even freeze it right in jelly jars. Just make sure you leave 1”-2” headspace for added expansion to keep the jars from breaking.

What’s your favorite type of jam and jelly to make from your homegrown fruit and produce?

About The Author

Michelle Marine is an Eastern Iowa based writer and content creator focusing on eco-conscious family living and travel. Simplify, Live, Love encourages busy families to lead healthier lives and to focus on what matters – good food, fun memories, and dear family and friends.