Easy Homemade Apple Jelly Recipe

Ingredients

• 3.5 pounds apples, cored and diced
• 3 cups water, or as needed
• 7.5 cups white sugar
• 0.5 teaspoon butter
• 1 (2 ounce) package powdered fruit pectin

Instructions

1. Get all of your ingredients prepared and ready to use.
2. Put the apples in a large pot and cover them with water. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for about 5 minutes, or until the apples are slightly tender. Crush the cooked apples and continue to simmer for another 5 minutes.
3. Move the crushed apples to a sieve or cheesecloth-lined colander. Allow the juice to drip into a bowl, pressing gently to extract all the liquid.
4. Measure out exactly 5 cups of apple juice, adding water if needed. Mix in the sugar, then add the butter to help reduce foaming during the cooking process.
5. Bring the juice mixture to a full, rolling boil, stirring constantly. Add the pectin and continue to boil for exactly 1 minute, stirring continuously until the pectin is fully dissolved. Take the mixture off the heat and skim off any excess foam using a metal spoon.
6. Sterilize your jars and lids by boiling them in water for at least 5 minutes. Carefully ladle the hot apple jam into the sterilized jars, leaving about 1/8 inch of space at the top. Use a knife or thin spatula to remove any trapped air bubbles from the jars. Clean the rims of the jars with a damp paper towel to remove any residue. Place the lids on top and screw on the rings.
7. Put a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water using a jar holder, ensuring they are spaced 2 inches apart. Add more boiling water as needed to ensure the water level is at least 1 inch above the tops of the jars. Bring the water back to a rolling boil, cover the pot, and process the jars for 5 minutes.
8. Carefully take the jars out of the stockpot and set them on a cloth-covered or wooden surface, leaving a few inches between each jar, and let them cool completely. Once cooled, check the seal of each lid by pressing on the top; the lid should not move up or down if sealed properly. Let the jars sit at room temperature for 24 hours before storing them in a cool, dark place.

Nutrition

• Calories: 68 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sugar Content: 17 g
• Sodium Content: 2 mg
• Protein Content: 0 g
• Cholesterol Content: 0 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g