Apple Jelly
This simple, no-waste apple jelly recipe uses whole apples – cores and peels included – to make a sweet, juicy tasting and colorfully translucent preserve. Enjoy it as a spread for breakfast, to glaze your roasts or serve it on a cheese platter. It also makes a great Holiday favor when visiting friends and family! Homemade Apple Jelly Recipe with No Pectin Autumn in Brittany means enjoying a lot of apples and apple-centric cooking. Like Normandy, the region boasts plenty of apple orchards. Buying apples at the farmers’ market is…
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4lbs (1.82 kg) apples
- 5 cups (1.25l) water
- 3 cups (600g) white sugar
- 2 tbsp (30ml) freshly squeeze lemon juice
Instructions
- 1
Day 1Step 1 – Wash the apples and cut them into 1-inch pieces, without peeling or coring. But if needed, cut off any damaged or spoiled spots.
- 2
Step 2 – Place them into a large pot with the water, over medium heat. Close with a lid and bring to boil. Simmer for 20 minutes until the apples are cooked through. Depending on your apple variety, you may need to cook for an additional 5-10 minutes.
- 3
Step 3 – Line a fine mesh strainer with cheesecloth and set it over a large bowl or large pot. Gently transfer the apples and the juice into the strainer. Be carefully not to mush the apples when transferring them. Let strain for 8 hours minimum. During that time, do not press down on the apples (this is very important), or the strained juice will be cloudy.
- 4
Day 2Step 4 – You should have about 4 cups (1L) of juice from the strained apples. Transfer this juice into a large pot over medium heat and add the sugar and lemon juice. Bring to a boil and simmer for 30-40 minutes, until a candy thermometer reads 223°F (106°C, at sea level). If you do not have a candy thermometer, use the plate test (described above in the article)
- 5
Step 5 – Remove from the heat and pour into clean jars. Transfer jars onto a cooling rack and let cool completely before closing with lids.