Apple Jelly (for Canning)

apple jelly in a jar in front of apple juice and fresh apple.

5 from 1 vote

Apple Jelly (for Canning)

Homemade jams and jellies hold a special place in my heart, but apple jelly is truly in a place of its own. Tasting like apple juice in every bite, it's the perfect spread for Fall weather. I make apple jelly for canning so I can enjoy it all year long.

Prep Time30

Cook Time15

Total Time45

Course: Condiment, Snack, spreads

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: half pints

Calories: 112kcal

Author: Nicole Durham

Cost: Recipe $7.13/ Half-Pint $1.46

Equipment

Ingredients

4 cups apple juice ($1.09)
2 tablespoons bottled lemon juice ($0.13)
1 box (1.75 ounces) powdered fruit pectin, Sure-Jell yellow box ($3.99)
5 cups granulated sugar ($1.92)

Instructions

Prep jars. Wash and sterilize jars and lids. Keep jars hot until ready to fill, either in a boiling water bath canner or a hot dishwasher cycle.
Cook the jelly base. In a large pot, combine the apple juice, lemon juice, and pectin. Stir well and bring to a full rolling boil over high heat, stirring constantly.
Add sugar. Add all the sugar at once and stir until dissolved. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
Fill jars. Remove from heat and skim off foam if needed. Let stand 1 to 2 minutes for easier skimming. Ladle hot jelly into hot jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and tighten rings fingertip-tight.
Process. Place jars in a boiling water bath with at least 1 inch of water covering them.
0 to 1,000 feet: 5 minutes
Above 1,000 feet: 10 minutes
Cool. Turn off heat and let jars rest in the canner for 5 minutes. Remove and cool undisturbed for 12 to 24 hours. Check seals before labeling and storing.

Notes

Foam control. Skimming foam improves clarity and is optional. Foam is safe to eat.
Set time. Jelly may take 24 to 48 hours to fully set.
Boiling safety. Stir constantly during the sugar boil to prevent scorching or boil-overs.
Lids. Modern lids do not need boiling. Wash and use at room temperature.
Reprocessing. If jars do not seal within 24 hours, reheat jelly, repack into clean jars with new lids, and reprocess using full water bath time for your elevation.
Storage. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 to 4 weeks. Unsealed jars should be refrigerated and used within 1 week.

Nutrition