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.
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.