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Apple Jelly

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"Traditional and delicious homemade jelly." — DelightfulDines

Ingredients Edit and Save

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Original recipe makes 100 servings Change Servings

3 1/2 pounds apples, cored and diced
3 cups water
7 1/2 cups white sugar

1/2 teaspoon butter (optional)
1 (2 ounce) package powdered fruit pectin

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Directions

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.

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PREP 20 mins
COOK 20 mins
READY IN 1 day 40 mins

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Nutrition

Calories
66 kcal
3%

Carbohydrates
17.2 g
6%

Cholesterol
< 1 mg
< 1%

Fat
0 g
< 1%

Fiber
0.4 g
2%

Protein
0 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Jelly

Serving Size: 1/100 of a recipe
Servings Per Recipe: 100
Amount Per Serving
Calories: 66
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol < 1mg < 1 %
Sodium < 1mg < 1 %
** Potassium 17mg < 1 %
Total Carbohydrates 17.2g 6 %
Dietary Fiber 0.4g 2 %
Protein 0g < 1 %
Sugars 16.6g
Vitamin A < 1 %
Vitamin C 1 %
Calcium < 1 %
Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.