Apple jelly (without added pectin) — NCHFP
Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States).
Ingredients
Ingredients
- 4 cups apple juice (about 3 pounds apples and 3 cups water)
- 2 tablespoons strained lemon juice, if desired
- 3 cups sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
Canning method
- Sterilize canning jars and prepare two-piece canning lids according to manufacturer s directions. To prepare juice. Select about one-fourth underripe and three-fourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not pare or core. Cut apples into small pieces.
- Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice. To make jelly. Measure apple juice into a kettle. Add lemon juice and sugar and stir well.
- Boil over high heat to 8 degrees F. above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace.
- Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Apple Jelly in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
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Recipe Notes
Source: USDA / National Center for Home Food Preservation
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: USDA / National Center for Home Food Preservation. USDA Complete Guide to Home Canning, 2015 revision. SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://nchfp.uga.edu/papers/guide/GUIDE07_HomeCan_rev0715.pdf Guide PDF: https://nchfp.uga.edu/papers/guide/GUIDE07_HomeCan_rev0715.pdf Yield as published: About 4 or 5 half-pint jars.