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Apple Jelly

Course Breakfast
Cuisine American


  • 3 1/2 pounds apples, cored and diced
  • 3 cupsĀ  water
  • 7 1/2 cups white sugar
  • 1 2-oz. package powdered fruit pectin


  • Place apples in a large pot and cover with water. Bring water to a boil. Reduce heat, cover, and simmer for 5 minutes. Using a potato masher, crush apples and simmer for 5 more minutes. Transfer crushed apples to a sieve or piece of cheesecloth and press until all liquid has drained from the apple mash. Stir sugar into the juice and bring the mixture to a rolling boil, stirring constantly. Add pectin and boil for 1 minute, stirring constantly. Remove from heat and skim off excess foam with a metal spoon. Quickly pour the hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean and cover immediately with metal lids, and screw on bands. Process in a boiling-water bath for 5 minutes. Carefully remove jars from water to cool.
Keyword best way to preserve apples
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