Easy Apple Jelly Recipe

To Infuse Water with Apples

1. Wash the apples and cut them roughly into chunks.
2. Pour lemon juice over the apple chunks and coat them so that they don't turn brown.
3. Add the apples into the pot and pour all the water over the apples.
4. Bring to a boil, cover and cook apples until soft for about 30 minutes. This is your apple infusion.
5. Remove from the heat and strain the apples with a cheesecloth and collect the apple juice. Don't press the apples too much because that can cloud the apple infusion. We want the jelly to look clear.

To Cook Jelly

1. Bring the apple juice back to the heat with the sugar (please refer to my notes below for apple infusion sugar ratio).
2. Bring to a rolling boil and decrease the heat a bit, but make sure it still cooks.
3. Cook down the jelly until you have reached the setting temperature with the thermometer. Finally, check if the jelly has set by adding a drop of hot jelly on an ice-cold plate which you kept previously in the freezer. If it's running, it needs to cook further down. Repeat the test or use check if thermometer until it's set.
4. Once the jelly is set, get your sterilized clean jam jars and fill the jars up to the rim with the jelly.
5. Close the jar tight with the lid and turn it quickly upside down. This will create a vacuum, which allows the jelly to last longer.
6. Once the jars are not hot anymore, turn the jars back up and stick a label on them so that you know when you made them. Store in a cool and dry place. Keep in the fridge cooled after unsealing your jelly.