Easy Apple Jelly Recipe Made with Juice

I believe canning is for everyone and if you’re new to it, this is a great recipe for you to start with. This Apple Jelly recipe using powdered pectin and apple juice is so easy and you don’t have to have fresh apples in sight. When it comes to canning the options are endless. There’s something so special about grabbing something homemade off the shelf in the dead of winter from the summer months when you were hard at work.

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Ingredients and Tools to Help You!

• Apple Juice– You can make apple jelly with apple juice or you can juice your own apples. Either way will get you some delicious jelly! I got some organic apple juice because it was so much easier than trying to make my own apple juice.
• Sugar– I use organic, raw sugar when possible
• Sure Jell Powdered Pectin- You can make jams and jellies without pectin but it is a longer process and there is a little more work involved. I often opt to use powdered pectin because it takes the guesswork out of making jams and jellies! This is one of the brands I use often.
• Butter- This helps jams and jellies not foam on the top as much! It just takes a little.
• Half-pint Jars– I don’t usually buy these from Amazon because they are a lot more expensive, so look for them at Walmart, Farm and Fleet, Menards, etc.
• Lids and Rings for jars- You should use new lids every time you can something new to ensure you get a proper seal.

How to Make Apple Jelly

Wash and sanitize 6 half-pint jars and lids by boiling them in a pot of water for 10 minutes. If you are water bath canning your jars for 10 minutes or longer you don’t have to sanitize them. Since we only need to process the apple jelly for 5 minutes, sanitize the jars before beginning.

Pour the juice into a sauce pot. Add pectin and butter to the juice and stir. Bring the mixture to a rolling boil over medium-high heat. Stir constantly to avoid burning. Add sugar and bring back to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.

Using a funnel, ladle the jelly into sanitized jars, leaving 1/4 inch headspace. Wipe the rims with a clean cloth and put the lids on. Tighten to fingertip tight. Put the jars in the canner and lower the rack. The water should cover the jars by about 2 inches. Add water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process the jars for 5 minutes.

When the timer goes off, turn the heat off and let them sit for 5 minutes. Remove the lid and remove the jars using a jar lifter. Let sit for 12-24 hours and then check for proper seals. Store in a cool, dry place with the rings off.

More Apple Recipes

• Applesauce
• Apple Butter

My Must Have Tools

• Canning Tools: These tools make canning so much easier
• Waterbath Canner– Mine is similar to this one! There are also bundles where you can get your canner and the tools together and save a little bit.

Apple Jelly with Apple Juice

This homemade apple jelly recipe is a simple and delicious way to preserve the fresh, fruity taste of apples. Made with apple juice, sugar, and pectin, this jelly is perfect for spreading on toast, drizzling over desserts, or adding a sweet touch to your favorite recipes. Whether you use bottled or canned apple juice, this recipe is easy to follow and results in a beautifully smooth, flavorful jelly that captures the essence of autumn in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Servings 6 half-pints

Equipment

• water bath canner
• half-pint jars and lids
• Canning Tools optional

Ingredients

  

• 4 cups apple juice organic
• 1 1.75oz box sure jell pectin
• 5 cups sugar raw, organic
• 1/2 tsp butter optional

Instructions

 

• Wash and sanitize 6 half-pint jars and lids by boiling them in a pot of water for 10 minutes.
• Pour the juice into a sauce pot. Add pectin and butter to the juice and stir. Bring the mixture to a rolling boil over medium-high heat. Stir constantly to avoid burning.
• Add sugar and bring back to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
• Using a funnel, ladle the jelly into sanitized jars, leaving 1/4 inch headspace. Wipe the rims with a clean cloth and put the lids on. Tighten to fingertip tight.
• Put the jars in the canner and lower the rack. The water should cover the jars by about 2 inches. Add water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process the jars for 5 minutes.
• When the timer goes off, turn the heat off and let sit for 5 minutes. Remove the lid and remove the jars using a jar lifter. Let sit for 12-24 hours and then check for proper seals. Store in a cool, dry place with the rings off.