Easy Apple Jelly Recipe
User Reviews
4.8
Easy Apple Jelly Recipe
Description
The Easy Apple Jelly Recipe begins by simmering roughly chopped apples with lemon juice in water to create a delicate apple infusion. The lemon juice prevents browning and preserves brightness in the infusion, which is strained carefully to keep the jelly clear and not cloudy. Once the juice is collected, it is measured and matched with the same amount of sugar to cook into jelly, bringing it to the setting temperature of 105°C (220°F). This precise temperature ensures the jelly will set properly and stay stable during storage.
The resulting jelly has a smooth, translucent texture and a subtle but distinct apple flavor without added pectin or other thickeners. The jelly is firm enough to hold its shape and spread easily on bread or use in desserts.
Following the sugar ratio precisely is essential for both preservation and setting, making this jelly a reliable choice for keeping apple flavor in a clear form. It is a straightforward way to use apples fully and enjoy their essence year-round.
Ingredients
- 2.2 pounds apple 6-7 apples with skin
- 1 lemon juice
- 6 ¾ cups water
- sugar same amount as infused apple water after cooking and straining apples. 50:50 ratio *see Notes
Instructions
To Infuse Water with Apples
- Wash the apples and cut them roughly into chunks.
- Pour lemon juice over the apple chunks and coat them so that they don't turn brown.
- Add the apples into the pot and pour all the water over the apples.
- Bring to a boil, cover and cook apples until soft for about 30 minutes. This is your apple infusion.
- 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
- Bring the apple juice back to the heat with the sugar (please refer to my notes below for apple infusion sugar ratio).
- Bring to a rolling boil and decrease the heat a bit, but make sure it still cooks.
- 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.
- Once the jelly is set, get your sterilized clean jam jars and fill the jars up to the rim with the jelly.
- 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.
- 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.
Notes
- Use an equal amount of sugar to the apple juice volume to ensure proper setting and preservation.
- Do not press the apples too much when straining to avoid cloudiness in the jelly.
- Cook the jelly to a setting temperature of 105°C (220°F) to achieve firmness.
- The sugar not only sweetens but also acts as a preservative for the jelly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3jars
Amount Per Serving
Calories 949 kcal
% Daily Value*
| Calories | 949kcal | 47% |
| Carbohydrates | 246g | 82% |
| Sodium | 31mg | 1% |
| Potassium | 355mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 234g | 468% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 36mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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