Apple Jelly is a glorious pale gold sweet spread that is the ideal way to preserve a glut of apples. This jelly uses only four ingredients and is really easy to make. It’s perfect to serve for breakfast or afternoon tea or give a jar of jelly as a gift.
Why make Apple Jelly?
If I tell you that the apples need no peeling and no coring to make this jelly, then you will understand why I love it so much! It really is the simplest of jellies to make. And ‘epple jeely’ or apple jelly always reminds me of our farming cousins who always have some on the table when we visit.
What is the difference between jam and jelly?
Jam and jelly are both preserves made with fruit and sugar. In the UK jam is a preserve with whole pieces of fruit in it like this recipe for Rhubarb and Strawberry Jam.
In the US all fruit preserves are generally called jelly whether they contain pieces of whole fruit in them or not.
To make jelly the fruit is cooked then strained through a jelly bag, sugar is added and it is boiled to make a smooth jelly. For example, my Blackberry & Apple Jelly and this recipe for Apple Jelly are both smooth jellies with no fruit pieces in them.
I don’t have a jelly bag, what can I use?
If you plan to make a lot of jelly then it’s definitely worth buying a jelly bag. You can get nylon jelly bags for a few pounds and they last for many years. If you don’t have a jelly bag then you can use a new clean pair of tights stretched across a colander, a fine muslin cloth or some clean j cloths.
Tip: Don’t be tempted to squeeze the jelly bag or your liquid and then your jelly will be cloudy.
What ingredients do I need to make Apple Jelly?
You only need four ingredients to make apple jelly. Here is what you need:
- Apples
- Water
- Lemons
- Sugar
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What kind of apples do I need?
I use the apples from my apple tree which are Discovery apples. If you are buying apples then it’s best to have a combination of sour apples like Bramley Seedlings or Granny Smiths, and sweeter apples like Braeburn Gala or Honeycrisp.
Can I use crab apples?
Crab Apple Jelly is very delicious and has a pretty pink colour. If you have access to crab apples then you definitely should include them in your apple jelly. You can use all crab apples or a mix with other apples.
How do I prepare the apples for Apple Jelly?
Wash the apples and cut them into even sized pieces. I cut large apples into eighths or quarters. Small apples like crab apples can be cut in half.
There’s no need to peel or core the apples, there’s more pectin in the skins and seeds anyway and any bits will be caught when you strain them in the jelly bag.
Can I make Apple Jelly with store bought juice?
You can make jelly with store bought juice as long as it is 100% juice and preferably without any additives.
What kind of sugar should I use?
I use ordinary granulated sugar from the supermarket. If you plan to enter your jelly in a show, you can buy preserving sugar which has larger crystals that dissolve more slowly and create less froth on top of the jam. However, be careful when buying preserving sugar that you don’t buy Jam Sugar which is different and has added pectin and gelling agents.
How do I calculate how much sugar I should use?
When you make jelly the amount of liquid that you get from the pulp can depend on the apples that you use. So it’s not possible to give an exact quantity of sugar.
Once the juice has drained through the jelly bag, measure how much you have. Then you will need 450 g (1 lb) of sugar for every 600 ml (1 pt) of juice.
Do I need pectin to make Apple Jelly?
Pectin is the ingredient that makes jam set or gel. All fruit has some pectin, but some fruits are high in pectin and others have hardly any. Apples are high in pectin so you should get a good set.
However, I do add lemon juice to the recipe because it adds a little sharpness and also helps the pectin strands to come together and set the jelly. Lemon juice is highly acidic and also helps to reduce the growth of bacteria.
How should I store Apple Jelly?
Store the sealed sterilised jam jars in a cool larder or cupboard. A lot depends on where you live in the world and how warm or humid your climate is. However, once the jam is opened I tend to keep it in the fridge unless it is going to be used quickly.
How long can I keep Apple Jelly?
You can keep sealed jars of Apple Jelly for up to 9 months without any deterioration in quality. You can keep the jelly longer than that and it will still be edible but you may lose some colour and sometimes it shrinks inside the jar.
Do I need to water bath the jelly?
No, as long as the jars are sterilised and sealed while the jelly is hot, you don’t need to water bath this jelly. However, if you usually water bath and feel more comfortable doing so, then follow your usual procedures.
How do I sterilise the jam jars?
There are many different ways to sterilise jam jars including putting them in a hot wash in the dishwasher. This is how I sterilise my jam jars:
- Wash and rinse the glass jars and metal lids
- Put the wet glass jars on a baking tray upside down.
- Place in the oven at 150C before you start to make the jam. The water creates steam which helps to sterilise the jars.
- Pour boiling water from the kettle over the lids then drain and leave to dry on kitchen paper.
- Take the jars out of the oven and fill them with the hot jam, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
Can I make a smaller quantity of Apple Jelly?
You can make half the recipe without any problem. I wouldn’t recommend going for anything smaller because although it seems like a lot of apples, you lose a lot of the bulk by straining the apples so I don’t think it’s really worth doing a very small batch.
Can I freeze the strained apple juice?
If you don’t have time to make the apple jelly right away then you can store the apple juice in a sealed container in the fridge for up to 3 days. If you need to store it for longer then by all means freeze it in freezerproof containers. Defrost the apple juice in a pan over a low heat before adding the lemon juice and sugar.
Vegetarian
Apple Jelly is suitable for a vegetarian or vegan diet as it contains no animal products.
Gluten Free
This jelly contains no ingredients that have gluten therefore it is suitable for people following a GF diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Apple Jelly?
Apple Jelly is delicious served on bread, toast, scones and pancakes as part of your breakfast or tea table. You can add a spoonful of apple jelly to add sweetness to sauces and stews. Apple works particularly well with pork and lamb and can also be used as a glaze for ham.
More Apple Preserves Recipes
PIN FOR LATER
Apple Jelly Recipe
Equipment
- 1 weighing scales
- 1 Sharp knife
- 1 chopping board
- 1 Large saucepan
- 1 jelly bag or muslin
- 1 Large bowl
- 1 ladle or large serving spoon
- 1 measuring jug
- 1 jam funnel (optional)
- 2 saucers or small plates
- 6 glass jam jars with lids
Ingredients
- 1400 grams (3 lb) apples
- 1400 ml (3 pt) water
- 1½ lemons
- 1 kg (2 lb) granulated sugar approximate quantity – you will need 450 g (1 lb) of sugar for every 600 ml (1 pt) juice
Instructions
- Weigh and wash the 1400 g (3 lb) apples.
- Chop the apples into even sized pieces. If the apples are large then cut into ⅛, smaller apples into halves or quarters. Do not peel or core the apples.
- Put the apples and the 1400 ml (3 pints) water into a large pan.
- Simmer the apples until they become a puree.
- Place your jelly bag over a bowl.
- Ladle the apple puree into the jelly bag.
- Secure the jelly bag with string and hang it over a bowl. I hang mine from the handle of a wall cupboard. A broom handle secured across two chairs will also work. Leave the juice to strain through the bag. Don't be tempted to squeeze or your juice and your jelly will be cloudy.
- Measure the juice and return it to the large pan.
- Add appropriate amount of sugar for the volume of liquid. You will need 450 g (1 lb) of sugar for every 600 ml (1 pt) juice. Stir until the sugar is dissolved.
- Add the freshly squeezed juice of 1½ lemons.
- Boil rapidly for 15 minutes, then test for set using the wrinkle test (see notes).
- Scoop off any froth with a large spoon and use a ladle and jam funnel ( if you have one) to fill the sterilised jars and seal with lids.
- Serve Apple Jelly on bread, scones or pancakes. Or use it as a glaze on pork or ham.
Chloe says
I can’t get enough of this with my roasted pork dinners – apple sauce who?!
Janice Pattie says
That’s such a good idea! Thanks.
Lesley Garden says
I love apple jelly and this worked a treat on some apple and cinnamon scones.
Janice Pattie says
Thank. That sounds like a fabulous combination.
Graham says
I remember apple jelly from childhood and it has been so lovely to make it again with homegrown apples. Perfect on a slice of toast.
Janice Pattie says
It is an evocative little jelly, lots of memories 🙂
Cat says
My Mum gave me some apples from her friend’s tree and I wasn’t sure what to do with them. So glad I found this recipe, it was very clear to follow the steps and the jelly is so delicious.
Geraldine Rooney says
Thanks for this – the same recipe as mine,, but receiving it prompted me to actually make some with my apple glut! I have a small (minarette) crab apple that gives a few small red fruit, so mine is a delicate shade of pink. Some years, I chop some mint and add it before putting it into jars – but I think it’s ore versatile when plain.
Janice Pattie says
Thanks Geraldine. It’s a classic recipe so I’m not surprised yours is the same. It is lovely with red apples, but sadly I didn’t have any this time.