Leena Watts
Apple jelly is a delicious treat, and it's easy to make at home. You can use a variety of apples, including Jonathan, Winesap, Honey Crisp, and Gala. The process is simple and similar to making jam: cook the apples, strain them, add sugar, and boil the mixture until it reaches the right temperature and consistency. You can then ladle the jelly into jars and store it in the refrigerator for several months. Apple jelly is a versatile condiment that can be enjoyed in many ways, such as on toast, biscuits, or as a glaze for meat. It's a great way to use up a glut of apples and create a tasty treat with just a few basic ingredients.
| Characteristics | Values |
|---|---|
| Ingredients | Apples, sugar, lemon juice (optional) |
| Equipment | Large pot or stock pot, jelly bag, jars, lids, wax jam disc (optional) |
| Preparation | Wash, cut, and cook apples with water, strain through a jelly bag, add sugar and boil to make a smooth jelly, fill jars and seal |
| Storage | Refrigerate opened jars for up to 3 weeks, preserve in heat-treated jars, or freeze |
| Uses | Spread on toast, scones, biscuits, pancakes, or English muffins, add to sauces or stews, glaze for meat, or use in baking |
| Dietary Information | Suitable for vegetarian, vegan, and gluten-free diets |
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What You'll Learn
Sourcing apples
If you don't have access to fresh apples, you can also use store-bought apple juice. Buying juice instead of whole apples is also a good option if you're short on time, as it saves you the step of juicing the apples yourself. When buying apple juice, look for the highest quality juice you can find, ideally without any other ingredients besides freshly pressed apple juice.
If you're using fresh apples, you will need about 14-15 apples, or 2 1/3 pounds, to make your apple juice. You can use any type of apple for your jelly, but varieties with deep red skins will add a pretty colour to your final product. Wash the apples well and remove the stems and blossom ends. Don't worry about peeling or coring them, just cut them into chunks.
If you have an apple press, that is helpful but not necessary for juicing. To juice the apples without a press, combine the apple chunks with 3 cups of water in a saucepan. Cover and simmer for 10 minutes, stirring occasionally. Then, crush the chunks and simmer for another 5 minutes. Finally, strain the mixture through a dampened jelly bag or several layers of cheesecloth to extract the juice.
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Preparing jars
Sterilising Jars
Firstly, it is important to sterilise your jars and lids to prevent any bacteria from contaminating your apple jelly. Boil the jars and lids in water for at least 5 minutes. This step ensures that your apple jelly will have a longer shelf life and reduces the risk of spoilage.
Filling the Jars
Once the jars are sterilised, carefully remove them from the boiling water. Using a ladle, fill the hot jars with your prepared apple jelly. Leave about 1/8 inch of space at the top of each jar to allow for expansion during storage. It is important to work quickly during this step to prevent the jelly from cooling down, which can impact the sealing process.
Removing Air Bubbles
After filling the jars, use a thin spatula or knife to remove any air bubbles that may be trapped in the jelly. Simply run the spatula or knife around the inside of the jar to release any trapped air. This step helps to ensure that your jelly will have a smooth and consistent texture.
Sealing the Jars
Wipe the rims of the jars with a moist paper towel to remove any food residue. This step is important to ensure a proper seal. Then, place the lids on the jars and screw on the rings tightly. Do not overtighten, as you may need to adjust the lids later as the jars cool.
Water Bath Processing
To further preserve your apple jelly, you can process the sealed jars in a water bath. Place a rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the jars into the boiling water, leaving a 2-inch space between each jar. Ensure that the water level is at least 1 inch above the tops of the jars. Cover the pot and return the water to a rolling boil. Process the jars for about 5-10 minutes, depending on the recipe you are following.
Cooling and Storing
After processing, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface to cool. Allow the jars to cool completely before checking the lids. If needed, tighten the lids further. Store your apple jelly in a cool, dry place, such as a cupboard or pantry. Opened jars should be refrigerated and consumed within a few weeks.
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Cooking apples
To make apple jelly, you'll need a lot of apples, so it's a good idea to either befriend someone with an apple tree or buy apples from a source where they sell "cooking apples" or "denteded and dinged" apples. You'll also need some basic equipment, including a large pot or stockpot, a jelly bag, jars, and lids.
Before you start making your apple jelly, make sure you have all your equipment ready and set up. Wash the apples and remove any grit. Then, cut the apples and place them in a large pan or stock pot. Add water and cook for around 45 minutes to an hour, until the apples are slightly tender.
Next, you'll need to strain the apples to extract the juice. Set up a jelly bag and stand with a large bowl underneath to catch the liquid. Once the apples have been strained, retain the juice and discard the apples in the bag.
Now, you'll add the apple juice and sugar to a large stock pan and start to heat it up, stirring to melt the sugar. It's important to use enough sugar, as it aids the natural pectin in the apples and helps the jelly set. You can also add butter to reduce foaming. Increase the heat and bring the mixture to a rolling boil, stirring constantly.
Once your jelly has reached the setting point, it's time to fill your jars. First, sterilize the jars and lids by boiling them in water for at least 5 minutes. Then, ladle the hot jelly into the sterilized jars, filling them almost to the top. Wipe the rims of the jars with a moist paper towel to remove any food residue, cover with lids, and screw on the rings.
Finally, you'll need to process the jars in a water bath. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into the boiling water, leaving some space between the jars. Make sure the water level is at least 1 inch above the tops of the jars. Bring the water to a rolling boil again, cover the pot, and process for about 5 minutes. Carefully remove the jars from the stockpot and place them on a cloth-covered surface to cool.
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Straining and adding sugar
Straining the apples is a crucial step in making apple jelly. After cooking the apples, they need to be crushed and transferred to a sieve or cheesecloth to allow the juice to drip into a bowl. This process ensures that only the pure apple juice is used for the jelly, resulting in a clear and smooth final product.
Once the apples are strained, it's time to add the sugar. The amount of sugar added depends on personal preference and the desired level of sweetness. However, it's important to note that sugar plays a crucial role in aiding the natural pectin in the apples to thicken the jelly. Therefore, adding enough sugar is essential to achieving the correct consistency.
Combine the apple juice and sugar in a large stock pan and heat it up, stirring continuously to melt the sugar and create a homogeneous mixture. At this stage, butter can also be added to reduce foaming if desired. Continue heating until the mixture reaches a rolling boil.
During the boiling process, it is important to skim off any scum or foam that forms on the surface of the jelly. This step ensures a clear and aesthetically pleasing final product. Once the jelly has reached the desired consistency and setting point, it is ready to be transferred into sterilized jars.
To sterilize the jars, boil them in water for at least 5 minutes. Then, ladle the hot jelly into the jars, filling them to just below the top. Wipe the rims of the jars with a moist paper towel to remove any residue and cover with lids. Place the jars in a large stockpot with boiling water, ensuring a 2-inch space between each jar. Process the jars for about 5-to-10 minutes, depending on the recipe. Finally, remove the jars from the stockpot and allow them to cool completely before labelling and storing in a cool, dry place.
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Storing and preserving
If you plan to eat your apple jelly or jam within a few days, you can store it in the refrigerator. Place the jam or jelly in a sealed container, and it will keep for several months. You can also freeze it in freezer-proof containers.
If you have made a large batch of apple jelly or jam and want to preserve it for longer, you can can the jelly or jam. Follow the instructions for canning at the University of Georgia website.
If you are storing unopened jars of apple jelly or jam, you can keep them in a cool, dark, dry place, such as a pantry, for up to 12 months. The sugar content in the product acts as a preservative, preventing bacteria from growing. However, after about 12 months, the quality of unopened jams and jellies will likely degrade.
Once opened, apple jelly or jam should be stored in the refrigerator and examined frequently for signs of spoilage, such as mold, yeast growth, or off-odors, including fermented, alcohol, or yeasty odours. If any signs of spoilage are detected, discard the product immediately.
Reduced sugar jams and jellies may deteriorate more quickly as they lack the preservative effects of sugar. Changes in color, flavor, and texture are inevitable over extended periods.
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Frequently asked questions
Apple jelly is a great way to preserve a large batch of apples. It can be made with just four ingredients and is suitable for vegetarians, vegans, and those on a gluten-free diet. To make apple jelly, you will need apples, water, sugar, and lemon juice. You can also add butter to reduce foaming.
First, wash the apples and remove any grit. Then, cut the apples and place them in a large pan or stock pot, cover with water, and cook for 45 minutes. Set up a jelly bag and stand with a large bowl underneath to catch the liquid. Once completely drained, retain the juice and discard the apples in the bag. Next, add the apple juice and sugar to a large stock pan and start to heat up, stirring to melt the sugar. Increase the heat and get to a rolling boil. Skim off any scum from the surface of the jam. When the jelly has reached setting point, pour or spoon into sterilized jars, cover the top of the jelly with a wax disc, and seal with a lid.
Apple jelly will keep in the refrigerator for several months. Opened jars will last for up to 3 weeks.
Apple jelly is a versatile preserve that can be served on bread, toast, scones, biscuits, pancakes, and English muffins. It can also be used as a glaze for ham or served alongside pork or venison in place of red currant jelly.
