This is a simple recipe for homemade old-fashioned apple jelly that can be used as a spread on toast, and add to yogurt, pancakes, smoothies, and cereal, it also makes the perfect glaze for fruit tarts and pastries.

This old-fashioned apple jelly recipe for canning is made from fresh apples, it’s easy and quick to prepare and can be stored in a dark cool spot for up to 12 months.

I love this homemade apple jelly, it’s perfect for canning, this recipe is versatile, you can make it with pectin or without pectin. If you like your jellies less sweet then I suggest you reduce the sugar by 1 cup.

What’s the Difference Between Apple Jam and Apple Jelly?

There is a big difference between apple jam and apple jelly. Jams are made with whole apples were jellies are made using just apple juice.

What Are The Best Apple For Making Apple Jelly

Although you can use any type of apple, the best one to make jellies is Fuji, Gala, Honeycrisp, Golden or Red Delicious, or Ambrosia, they are sweeter and tend to make better jellies.

How To Make Apple Jelly Recipe Without Pectin

If you want to make this apple jelly recipe without pectin it’s very easy. Dice the whole apples with the core and the skin and follow steps 2 and onward. With this process, it might take a little longer for the apple jelly to set.

Let’s make this old-fashioned apple jelly recipe!!

Ingredients For Apple Jelly For Canning

10 apples, (4 Ibs), cored and diced
7 cups granulated sugar (1400 grams)
4 cups water, or as needed to fill the pot

1 package powdered fruit pectin (57 grams) (optional)

How To Make Apple Jelly For Canning?

Rinse the apples then core and dice them and put them into a large sauce pot.
Add the water, it should cover the top of the apples.

Bring the apples in the large pot to a boil on high heat, then cover the saucepan and reduce the heat to medium-low and simmer for about 6-8 minutes or until the apples are soft in texture.
Using a masher, crush the softened apples, and simmer for an additional 5-7 minutes.
Using a sieve, drain the mashed apples by pressing downward using a spoon or spatula, this will ensure you get all the apple juice then allow the liquid to drain into the saucepan. Measure to make sure you have 5 cups of apple juice, you need to add some water to make up the difference.

Add the sugar and bring the mixture to a rolling boil stirring constantly. Stir in the fruit pectin and stir until it dissolves about 1 minute.
Remove from the heat and remove any foam from the surface.
Place the jars and lids into the water and boil to sterilize.

Using a ladle, fill the jars almost to the top, about 1.2 inches from the top.
Insert a wire rack into the bottom of a large stockpot, fill the pot with water and bring to a boil.
Place the filled jars into the pot leaving some space in between them. The water should cover the top of the jar, if it doesn’t boil some water on the side and add it. The jars need to be submerged in boiling water for at least 5 minutes.

Carefully remove each jar from the pot onto a surface covered with a cloth.
Allow cooling then check to make sure the lids are tight by pressing down the top of each of the lids.
Let the apple sauce cool overnight at room temperature then store it in a dark cool place.

Once you open an apple sauce jar, keep it refrigerated, it can be used for up to four weeks.
Enjoy!