Apple Juice Jelly Recipes

APPLE JELLY

Steps:

• Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
• Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
• Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

APPLE JELLY

Steps:

• Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally.
• Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly.
• Remove mixture from heat, and skim off foam with a metal spoon.
• Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands.
• Process in boiling water bath 5 minutes.

APPLE PEPPER JELLY RECIPE

Steps:

• n a large pot, add your red pepper and hot pepper.
• Add white vinegar
• Add Apple Juice
• Stir well and let sit for about 20 minutes.
• Add Sugar.
• Stir until well blended.
• Bring mixture to a rolling boil on high.
• Continue to boil for one minute.
• Reduce heat to medium.
• Stir in Pectin.
• Continue to stir constantly and cook for 7 minutes.
• Immediately ladle jelly into sterilized jars.
• Wipe rims and add seals
• Put rings on loosely and let cool until sealed.

CERTO® APPLE JELLY RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Pour juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add food coloring. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SPICED APPLE JELLY RECIPE (NO ADDED PECTIN)

Steps:

• Wash the apples with plain water, remove any bad spots, and roughly chop into pieces. Use a kitchen scale to weigh out 3 pounds.
• Add the prepared fruit to a large saucepan, and cover with water, about 3 cups. Add the spices and stir to combine.
• Bring to a boil over medium-high heat then reduce to a simmer over low heat. Simmer until the skins are soft and the juices are released.
• Gently mash the apples with a potato masher and continue simmering over low heat for 30 minutes, stirring occasionally. Simmer low and slow because excess heat can destroy the natural pectin.
• Strain the juice through a damp jelly bag or double layers of cheesecloth. Allow the apples to strain for several hours, or overnight. If you want clear jelly, do not squeeze the bag. Discard solids.
• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover.
• Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Measure out 4 cups of the apple juice and pour into a saucepan. Add the sugar and lemon juice and stir to dissolve.
• Bring to a boil over medium-high heat, stirring constantly, until jelly stage.
• Jelly stage is achieved once the temperature reaches 220˚F, when the liquid forms a sheet that hangs off the edge of the spoon, and when the mixture gels on a cool plate and doesn't run when tipped.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Use your canning ladle and funnel and add the hot jelly to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
• Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
• Once all the jars are in canner, adjust the water level to two inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. (adjust processing time for your altitude if necessary - see notes below).
• When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
• Spread a kitchen towel on the counter, and remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 to 18 months. Refrigerate the jelly once opened and consume within 3 weeks. Yields about 6 half-pint jars.

APPLE JUICE JELLY

Steps:

• Bring juice, pectin and food coloring (if using) to a boil.
• Add sugar.
• Boil 2 minutes, stirring all the while.
• Skim off any foam.
• Pour into prepared jars.
• Sit upside down till cooled.

APPLE CINNAMON JELLY

Steps:

• In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes., Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

HOMEMADE APPLE JELLY WITHOUT PECTIN

Steps:

• Mix together the apple juice, lemon juice, and sugar in a stock pot.
• Bring the mixture to a boil, constantly stirring.
• Continue to cook the mixture, constantly stirring, until the mixture reaches a temperature of 220° with a candy thermometer. If the jelly hasn't begun to gel once it's reached 220°, you may need to cook it just a little bit longer.*
• Remove the jelly from the heat, and promptly ladle or pour into clean and sanitized/sterilized jars for canning or freezing. Be sure to leave about a 1/2-inch gap at the top of each jar.
• Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
• At this point, you can either can the apple jelly or freeze it. I prefer water bath canning apple jelly, where I place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars. Then we process those jars in the hot water bath for about 10 to 15 minutes.
• Once canned, allow your jelly to sit undisturbed for 24 hours before labeling and storing in your pantry.

APPLE JELLY

Steps:

• Cut the apples into 1-inch pieces without peeling or coring, but discard any damaged or spoiled spots.
• Place the apples in a large nonreactive pot and pour in 8 cups water. Bring to a boil over medium-high heat. Lower heat to maintain a simmer and cook without stirring until the apples soften, 35 to 40 minutes.
• Remove from the heat. Set a fine-mesh sieve lined with cheesecloth or a muslin bag over another large pot, and pour the contents of the pot into the sieve. Do not press on the apples to prevent the jelly from becoming cloudy. You should have at least 7 cups of juice. Some apple varieties absorb more water and may need 2 to 8 hours for the juice to naturally strain out. If that's the case, refrigerate the pot.
• Place a small plate in the freezer to use for testing the setting point of the jelly. Set the pot with the juice over medium-high heat. (Discard the fruit.) Add the sugar and lemon juice, and stir until the sugar is dissolved. Bring to a boil, skimming and discarding any foam that rises to the surface. Reduce the heat to medium and simmer until the liquid reduces by about three-quarters and a candy or deep-fry thermometer registers 225 degrees, 40 to 50 minutes. To test for doneness, spoon a small amount of liquid onto the cold plate from the freezer and return to the freezer to cool completely, about 2 minutes. Drag a spoon through the jelly. The setting point has been reached if it wrinkles and the wrinkles hold their shape. If they don't, continue to cook the jelly and test every few minutes on the cold plate.
• Once the jelly is done cooking, add the salt, stir to dissolve and adjust with more lemon juice, if needed, for a nice balance of sweet and tart with a floral taste. Ladle the hot liquid into clean, sanitized jars, screw on the lids and follow steps to can, or allow to cool to room temperature and store in the refrigerator for up to 4 weeks.

APPLE JELLY (FROM JUICE)

Steps:

• Core apples but leave on peel.
• Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes.
• Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes.
• Meanwhile, inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks.
• Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.
• Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
• Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.