Canning Apple Jelly - Clear Golden Recipe

Looking for a way to capture the taste of fall and enjoy it year-round? This Canning Apple Jelly recipe is exactly what you need! This guide provides a simple, step-by-step process to create a beautiful, clear, golden apple jelly that’s perfect for spreading on toast, biscuits, or even glazing meats. Made with fresh apples and a little patience, this jelly is a delightful homemade treat you can preserve and enjoy for months to come.

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What is Canning Apple Jelly?

Canning Apple Jelly is a delicious spread made from the juice of apples, sugar, and pectin (either natural or added). The juice is extracted and cooked until it reaches the jell point, then poured into sterilized jars and processed in a boiling water bath to ensure long-term preservation. Unlike apple butter or preserves, apple jelly boasts a smooth, shimmering texture and a concentrated apple flavor without any bits of fruit.

The result is a clear, golden, subtly sweet, and wonderfully versatile condiment. It’s a fantastic way to utilize an abundance of apples, reduce food waste, and savor the taste of the harvest season. Ready to embark on this rewarding canning project? Let’s make some apple jelly!

Key Ingredients for Canning Apple Jelly:

6 pounds Apples: Use a variety of tart and sweet apples like Granny Smith, Fuji, Gala, or Honeycrisp for the best flavor. Wash, quarter (no need to peel or core), and remove any bruised or damaged spots.
7 cups Water: Used to cook the apples and release their juice.
6-7 cups Granulated Sugar: This acts as a preservative and helps the jelly set. The amount may vary depending on the sweetness of the apples and natural pectin content.
1 box (1.75 ounces) Pectin: (Optional) Adding powdered pectin guarantees a good set, especially if your apples are lower in pectin. If using liquid pectin, follow package directions and add after removing the juice from the heat. It is very important to follow Pectin instructions, as many differ.
1/4 cup Lemon Juice: (Optional but recommended) Lemon juice adds brightness to the jelly and helps with the gelling process.
1 teaspoon Butter or Margarine: (Optional) A small amount of butter or margarine can help reduce foaming during cooking.

How to Make Canning Apple Jelly:

This Canning Apple Jelly recipe offers a beautifully clear spread, perfect for gifting, enjoying on toast, or pairing with cheese. The simplicity lies in the juice extraction process and careful attention to gelling.

It’s easy, delicious, and yields a satisfying batch! Be sure to sterilize your jars beforehand and follow the water bath canning instructions for safe preservation. This recipe takes approximately 2-3 hours from start to finish, including prep and processing time.

● Step-by-Step Instructions:

Prepare the Apples: Wash your apples thoroughly. Quarter them, removing any blemishes or bruised spots, but do not peel or core them. The peels and cores are rich in pectin, which is essential for the jelly to set correctly.
Cook the Apples: Place the quartered apples in a large, heavy-bottomed pot or Dutch oven. Add 7 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20-25 minutes, or until the apples are very soft and mushy. The apples will lose their shape and become almost a chunky applesauce consistency.
Extract the Juice: This is the most crucial step for achieving clear apple jelly. Line a large colander or bowl with several layers of cheesecloth (or a jelly bag). Carefully pour the cooked apple mixture into the cheesecloth-lined colander. Allow the juice to drip naturally, undisturbed, for at least 4 hours, or preferably overnight. Do not squeeze or press the apple pulp to extract more juice, as this will result in cloudy jelly. Let gravity do the work for a perfectly clear juice. This step can be done in the refrigerator to prevent the apples from spoiling.
Prepare the Jars and Lids: While the juice is dripping, prepare your canning supplies. Wash your canning jars, lids, and bands thoroughly with hot, soapy water. Rinse well. Sterilize the jars by placing them in a boiling water bath canner filled with enough water to cover the jars by at least 1 inch. Bring the water to a boil and boil the jars for 10 minutes, then turn off the heat and leave the jars in the hot water until ready to use. Heat the lids in a saucepan of hot (not boiling) water to soften the sealing compound; do not boil. Keep the jars and lids hot until ready to fill.
Combine Juice, Sugar, and Pectin (Optional): Measure the extracted apple juice. You should have approximately 4-5 cups. Pour the juice into a large, clean, heavy-bottomed pot. Add lemon juice. If you are using powdered pectin, add that at this time into the pot and stir with the apple juice until it is well dissolved. Add the sugar. The general ratio is 1 cup of sugar per 1 cup of apple juice, but you can adjust the sugar slightly to your taste and the natural sweetness of the apples. If you are using liquid Pectin it is important to add the pectin after removing juice from the heat, following the specific package instructions.
Cook the Jelly: Add the butter or margarine (if using) to the pot to help reduce foaming. Bring the mixture to a rolling boil over high heat, stirring constantly to prevent scorching. Continue to boil vigorously, stirring constantly, until the jelly reaches the gel point. The gel point is when the jelly thickens and begins to set. To test for gel point, use one of the following methods:
- Candy Thermometer Method: Use a candy thermometer to accurately tell when the jelly is setting. Clip the thermometer onto the side of the pan, making sure it doesn’t touch the bottom. The mixture needs to reach 220°F (104°C).
- Spoon Test Method: Remove the pot from the heat briefly. Dip a cold metal spoon into the boiling jelly, then hold the spoon horizontally and let the jelly drip off the side. If the drips coalesce and form a sheet or ribbon, the jelly is ready. If the drips remain separate and runny, continue to cook the jelly for a few more minutes, then test again.
- Freezer Test: Before cooking the jelly, place a few metal spoons in the freezer. During the cooking process, spoon a small amount of the hot jelly onto a chilled spoon and return it to the freezer for 1-2 minutes. If the jelly sets up firm in the freezer like jelly consistency and is not watery then it is ready.
Remove Foam: Once the jelly has reached the gel point, remove the pot from the heat. Skim off any foam that has formed on the surface of the jelly using a metal spoon or ladle.
Fill the Jars: Using a canning funnel, carefully pour the hot jelly into the sterilized jars, leaving ¼ inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands fingertip-tight (not too tight).
Process in a Boiling Water Bath: Place the filled jars in the boiling water bath canner, making sure they are covered by at least 1 inch of water. Bring the water to a rolling boil and process for 10 minutes for half-pint or pint jars. Adjust processing time for altitude according to canning guidelines.
Cool and Check Seals: After processing, carefully remove the jars from the canner and place them on a towel-lined surface to cool completely, undisturbed, for 12-24 hours. As the jars cool, you may hear a popping sound, which indicates that the lids have sealed properly. After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or move up and down, it is sealed. If a lid doesn’t seal, you can either reprocess the jar with a new lid or store the jelly in the refrigerator and use it within a few weeks.
Store: Once the jars are completely cool and you’ve verified that they are properly sealed, label them with the date and store them in a cool, dark place for up to a year.

Why You’ll Love This Canning Apple Jelly

This clear golden apple jelly is a homemade delight that brings the taste of autumn to your table year-round. The main highlight of this jelly is its crystal-clear appearance and delicious, concentrated apple flavor, making it a beautiful addition to any breakfast or snack. Making your own apple jelly at home offers significant cost savings compared to store-bought versions, especially if you have access to fresh, local apples.

The vibrant color and rich apple taste are enhanced by optional additions like lemon juice, providing a subtle tang that complements the sweetness perfectly. And for those who like a little spice, consider adding a pinch of cinnamon or a few star anise to the juice while cooking for a warming twist.

If you are exploring other methods to preserve the taste of apple, you must also try Apple Butter. Both are delicious, but apple butter offers a smooth and creamy texture while apple jelly is a light and clear option. Ready to capture the taste of fall in a jar? Try this Canning Apple Jelly recipe today!

What to Serve Canning Apple Jelly With:

Toast or Biscuits: A classic pairing! Spread a generous amount of apple jelly on warm toast, English muffins, or freshly baked biscuits.
Cheese and Crackers: Apple jelly pairs beautifully with a variety of cheeses, such as cheddar, brie, or goat cheese. Serve it with crackers for a sophisticated appetizer or snack.
Grilled Cheese Sandwich: Elevate your grilled cheese by adding a layer of apple jelly for a sweet and savory flavor combination.
Roasted Meats: Use apple jelly as a glaze for roasted chicken, pork, or ham to add a touch of sweetness and shine.
Yogurt or Oatmeal: Swirl a spoonful of apple jelly into your morning yogurt or oatmeal for a flavorful and healthy breakfast.
Peanut Butter Sandwiches: A classic, if you add the apple jelly it really kicks it up a notch.

Top Tips for Perfecting Canning Apple Jelly:

Use a Variety of Apples: Combining tart and sweet apples creates a more complex and balanced flavor in your jelly. Experiment with different varieties to find your favorite combination.
Don’t Squeeze the Juice: Resist the urge to squeeze the apple pulp while extracting the juice. This will result in cloudy jelly. Let the juice drip naturally for a clear, golden final product.
Adjust Sugar to Your Taste: The amount of sugar can be adjusted slightly to your preference, depending on the sweetness of the apples. Start with the recommended amount and add more if needed. Taste before canning.
Test for Gel Point Carefully: Ensuring the jelly reaches the gel point is essential for a successful set. Use one of the testing methods described above to accurately determine when the jelly is ready. Many batches fail if they cannot reach the proper temperature.
Follow Canning Instructions Precisely: Proper canning is crucial for food safety and long-term storage. Follow the instructions carefully, including sterilizing the jars, processing for the correct amount of time, and ensuring the lids seal properly.
Foam Removal: Skim the foam before placing in jars; foam decreases the clarity of the Jelly.

5 Facts about Canning Apple Jelly:

Ancient Preservation Method: Canning itself has been around for centuries, allowing people to preserve food long before refrigeration was available in the 1800’s.
Pectin Perfection: The natural pectin in apples is what makes jelly possible. Different apple varieties have varying levels of pectin, which is why we may need to add store-bought pectin for consistent results.
Flavor Versatility: While classic apple jelly is wonderful, you can experiment with adding spices like cinnamon, cloves, or star anise for a unique twist.
Giftable Goodness: Jars of homemade apple jelly make thoughtful gifts, especially during the fall and holiday seasons.
Beyond the Bread: Apple jelly isn’t just for toast! Try using it as a glaze for meats, a topping for ice cream, or as an ingredient in sauces.

Storing and Reheating Tips:

Sealed Jars: Properly canned and sealed jars of apple jelly can be stored in a cool, dark place for up to one year, or even longer. The jelly should maintain its color and flavor for an extended period.
Opened Jars: Once a jar of apple jelly is opened, store it in the refrigerator. It will typically stay fresh for several weeks. Keep an eye out for any signs of spoilage, such as mold or a change in smell or texture.
Freezing: While not typically recommended, apple jelly can be frozen in a freezer-safe container. However, freezing may alter the texture of the jelly, making it slightly softer than the fresh product- however, for long-term storage it may be practical.
Reheating: No reheating is needed for eating, however you can if you are using it in a sauce or glaze.

Final Thoughts:

Canning Apple Jelly is a rewarding process that allows you to capture the taste of fall and preserve it for months to come. With just a few simple ingredients and some basic canning supplies, you can create a beautiful, clear, golden jelly that’s perfect for enjoying on toast, crackers, or even as a glaze for meats. So, grab some fresh apples, roll up your sleeves, and get ready to enjoy the delicious results of your homemade apple jelly!

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Canning Apple Jelly FAQs:

Q: Can I use store-bought apple juice instead of making my own?
- A: Yes, you can use store-bought apple juice, but the flavor and clarity of the jelly may not be as good as when using fresh juice extracted from apples. If using store-bought juice, choose a high-quality, 100% apple juice with no added sugars or preservatives.
Q: Can I use different types of sugar?
- A: Granulated sugar is the most commonly used sugar for making apple jelly. You can experiment with other types of sugar, such as cane sugar or beet sugar, but it may slightly affect the flavor and color of the jelly. It is not recommended to use honey or other liquid sweeteners, as they can interfere with the gelling process.
Q: My jelly didn’t set properly. What can I do?
- A: If your jelly didn’t set properly, there are a few things you can try. First, make sure you followed the recipe exactly and used the correct amount of sugar and pectin (if using). You can also reprocess the jelly by adding more pectin or lemon juice and bringing it to a boil again. However, be aware that reprocessing may affect the quality and flavor of the jelly.
Q: How do I know if my jars are sealed properly?
- A: After processing the jars, you may hear a popping sound as they cool, which indicates that the lids have sealed properly. To double-check, press down on the center of each lid. If the lid doesn’t flex or move up and down, it is sealed. If a lid doesn’t seal, you can either reprocess the jar with a new lid or store the jelly in the refrigerator and use it within a few weeks.
Q:What are the benefits of adding lemon juice?
- A:The lemon juice adds acidity to the jelly, which helps in the gelling process by interacting with the pectin. It also brightens the flavor of the apple jelly, preventing it from being overly sweet and offering a tangier taste. This leads to a more balanced and flavorful end product.

Canning Apple Jelly – Clear Golden Recipe