Homemade Apple Jelly Without Pectin Recipes

CINNAMON APPLE PIE JAM

Cinnamon Apple Pie Jam image

Quick French apple jam that tastes just like apple pie! It's low sugar and can be made without pectin. This favorite apple jelly is a mixture of sour and sweet apples!

Provided by Tiffany

Time 5m

Number Of Ingredients 6

Ingredients

10 cups 1/4″ diced apples (about 3-4 pounds)
2 cups granulated sugar**
3 Tbsp ground cinnamon
1 1/2 tsp nutmeg
1/2 tsp cloves
1 1/2 tsp gelatin (I recommend Perfect Supplements)

Steps:

In a large stockpot, combine the apples, sugar, cinnamon, nutmeg, and cloves. Bring the mixture to a simmer.
After a while, the apples will start to release their juices. When they do, use a glass measuring cup like this one to measure out 1/4 cup of juices. Sprinkle the gelatin over the juices and let it sit to bloom.
Meanwhile, let the apples continue to cook until they become soft and the juices have mostly evaporated. Stir often to prevent burning.
When there's very little juice left in the pot, remove the apples from the heat. Whisk the gelatin in the measuring cup with the liquid, and then pour the liquid into the apple mixture. Stir well.
Distribute between pint-sized jars like these and let the apple jam cool completely before storing in the freezer.

MARY WYNNE'S CRABAPPLE JELLY

Mary Wynne's Crabapple Jelly image

This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.

Provided by DDPD

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 15m

Yield 32

Number Of Ingredients 4

Ingredients

8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick

Steps:

Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g

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