NCHFP Apple Jelly Without Added Pectin
A clear, golden apple jelly made from tart apples without commercial pectin. This tested NCHFP recipe yields about 4 to 5 half-pint jars and uses altitude-adjusted boiling-water processing.
Ingredients
Ingredients
- 4 cups apple juice prepared from about 3 pounds tart apples and 3 cups water
- 2 tablespoons strained lemon juice optional
- 3 cups sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 5 half-pint or 3 pint Canning jars with two-piece lids
- 1 Jelly bag or several layers of damp cheesecloth
- 1 Candy or jelly thermometer optional; for temperature endpoint
Directions
Canning method
- Wash half-pint or pint canning jars. Because the process is only 5 minutes at 0–1,000 feet, sterilize the jars and keep them hot until filling. Prepare two-piece lids according to the manufacturer directions. Preheat the boiling-water canner.
- Select about one-fourth underripe and three-fourths fully ripe tart apples. Sort and wash them. Remove the stem and blossom ends, but do not peel or core the apples. Cut them into small pieces.
- Place about 3 pounds of prepared apples and 3 cups water in a covered pot. Bring to a boil over high heat, reduce the heat, and simmer for 20 to 25 minutes, or until the apples are soft. Extract the juice through a damp jelly bag. Do not squeeze the bag if you want clear jelly.
- Measure 4 cups apple juice into a large kettle. Add the optional strained lemon juice and 3 cups sugar; stir well. Boil rapidly over high heat until the mixture reaches 8°F above the local boiling point of water, or until it sheets from a spoon. Remove from the heat and quickly skim off the foam.
- Immediately pour the hot jelly into hot, sterile half-pint or pint jars, leaving 1/4-inch headspace. Wipe each rim with a dampened clean paper towel and apply the two-piece lids.
- Process half-pint or pint jars in a boiling-water canner for 5 minutes at 0–1,000 feet, 10 minutes at 1,001–6,000 feet, or 15 minutes above 6,000 feet. Begin timing when the water returns to a full boil.
- After processing, turn off the heat, remove the canner lid, and wait 5 minutes before removing the jars. Cool upright and undisturbed for 12 to 24 hours. Check the seals, remove the screw bands, label, and store. Refrigerate any unsealed jar and use promptly.
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Recipe Notes
Official source: National Center for Home Food Preservation — Apple Jelly without Pectin
Safety status: Tested NCHFP home-canning recipe. Keep the published juice-to-sugar ratio, approved half-pint or pint jar sizes, 1/4-inch headspace, hot-fill method, and altitude-adjusted processing schedule. The lemon juice is optional in the tested formula. Do not reduce the sugar or substitute a sweetener in this no-added-pectin shelf-stable recipe.
Editorial review: Canning Recipes reviewed the source, formulation, jar preparation, jelly endpoint, headspace, jar sizes, and processing schedule on September 23, 2026. Wording and organization were clarified without changing the tested formula.