Apple Jelly Canning Recipe

Apple jelly is a basic, mild jelly that can be used on so many things. I have added it to marinades, fruit glazes and fruit fillings. I love just how easily this comes together.

The Essential Ingredients You Need

4 cups apple Juice

1 tablespoon lemon juice

6 tablespoons pectin

½ teaspoon butter (optional)

5 cups sugar

Step-by-Step Guidance

Combine the juices, pectin, and butter in a large pot and bring it to a boil.

Add all the sugar at once and bring the mixture back to boil.

Boil for 1 minute.

Remove the jelly from the heat.

Yield: 6 Half-Pints of apple jelly

Using a jar funnel fill the half pint jars. Ladle hot jelly into hot jars leaving ¼ inch of headspace. Use a clean, damp cloth to wipe off the rim of the jars. Place the lids and rings on fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

Process for 10 minutes in a boiling water bath at sea level or adjust for your elevation.

After the full processing time, turn off the heat, remove the water bath lid and allow the water to cool for 5 minutes.

Remove the jars with a jar lifter from the water bath. Allow them to sit on a heat resistant surface on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them in the next 3 weeks.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.

If you have any questions about how to use a boiling water canner take a look at my canning basics videos.