Apple Jelly Recipe
This 4-ingredient apple jelly recipe is maybe the easiest beginner canning recipe on the planet! If you can boil water, I promise you can make this sweet, tart apple jelly that is perfect on toast or English muffins.
🔍 Recipe At-A-Glance: Apple Jelly
- ⏰ Prep Time: 10 minutes
- ⏲️ Cook & Processing Time: 20 minutes
- 🍎 Flavor Profile: Sweet, apple-y, and tart
- 🍞 Good For: Slathering on toast or English muffins. Nestled into a charcuterie board (learn how to make a cheese board). As a topping for waffles (it's so good on my pumpkin waffles), pancakes, or oatmeal (try it on my slow cooker steel cut oats). As a glaze for meatballs (swap it for the grape jelly in my cocktail meatballs with grape jelly). Spooned into my thumbprint cookies with jam. The possibilities are endless!
- 👩🏻🔬 Safety: Tested safe and approved canning recipe directly from the makers of Ball Mason Jars
- 🧡 Difficulty: Super easy. Perfect beginner canning project!
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🧡 Why You'll Love This Recipe
Hiya friend: Fancy jelly doesn't have to be hard! This beautiful, golden apple jelly comes together in less than an hour using just four ingredients.
Here's why you'll love this recipe:
- Only 4 ingredients: Easy ingredients you can grab at any supermarket
- Done in under an hour: Go from no-jelly to jelly in less time that it takes you to get through an episode of your favorite show!
- Great apple flavor: Crisp, sweet, tangy apple flavor that is so good in so many places (promise me you'll try it in my baked brie with jam recipe).
- A killer homemade gift: No one needs to know it only took you a few minutes to make their gifts!
🍎 The Ingredients You Need
- Apple juice: Yup. Just regular apple juice from the store!
- Powdered pectin: Apples contain pectin (the compound that helps jelly "gel" after cooking), but most of it is found in the peels, and apple juice doesn't have any peels! So we'll add in powdered pectin to make sure to get a good set.
- Granulated sugar: Yes, this uses a lot of sugar, but it's jelly! It's supposed to be sweet.
- Butter: I know it sounds weird to add butter to your jelly, but it's an old canner's trick! The fat helps keep the jelly from foaming while cooking.
Make sure to check the recipe card below for the full ingredients list, along with quantities and my expert tips and tricks.
🔁 Variations
- Make jelly from fresh apples: Follow these instructions for how to extract juice from fresh apples. Measure out your final amount of juice and then proceed with the recipe as written.
- Make apple butter instead: Apple jelly and apple butter are two different animals, but don't worry, I have an Instant Pot apple butter recipe that'll knock your socks off.
🫙 The Equipment You Need
Most of what you need for canning this jelly, you'll already have on hand. But waterbath canning does require a few specialty tools:
- Canner: This is just a large pot to process (AKA: boil) your jars.
- Canning Rack or Trivet: To hold the jars in the pot.
- Jar Lifter: Speciality tool that makes grabbing hot jars easy.
- Jars and Lids: I recommend canning this apple jelly in 8-ounce jelly jars.
- Canning Funnel: A wide spout funnel made to fit in canning jars.
- Headspace checker or clear plastic ruler: to make sure you have the right amount of space at the top of your jars.
📷 How to Can Apple Jelly
Step 1: Prep your jars by washing them and then placing them in water in your canner pot and turning it on. Wash your lids and rings in warm, soapy water.
Step 2: Whisk together apple juice and pectin until mostly combined (it won't dissolve, but you want it to be evenly distributed).
Step 3: Pour the mixture into a saucepan or Dutch oven. Add in butter. Heat over medium-high heat until it comes to a rolling boil. Add in the sugar in one addition.
Step 4: Stirring constantly, bring to a rolling boil that cannot be stirred down, and boil hard for one minute. Skim off any foam and remove from heat.
Step 5: Test for gel by placing a small spoonful of jelly on a saucer that has been placed in the freezer. Let the jelly cool, then run your finger through the puddle-if it is the texture of jelly, you are ready to can! If it is still too thin, continue to boil hard, testing every minute until it's the right consistency.
Step 6: Fill clean and hot jars with the hot jelly. Check the headspace-you're looking for ¼" with jelly-adjusting if necessary.
Step 7: Wipe the rim of the jar with a wet cloth, then fit on the lid and ring until it's just fingertip tight. Do not overtighten.
Step 8: Place jars in the hot water bath canner. Bring to a rolling boil, and process the jars for 10 minutes.
Step 9: Remove the canner lid and let the jars cool for five minutes in the canner before removing and placing somewhere to cool for 24 hours
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🍏 Storage Info
- Check the seal: You can check if you got a good seal by pressing in the middle of your canning lid after the jelly has completely cooled. If it doesn't flex, your jar is shelf-stable and ready to store.
- It's preserved indefinitely: If you got a good seal, your apple jelly will last with peak quality in a cool, dark spot for at least 18 months. After that, you might start to see some degradation of color, flavor, or texture, but as long as the lid is still sealed properly, it is perfectly safe to eat indefinitely.
🙋🏻♀️ Canning Apple Jelly FAQs
If you're making juice from scratch for apple jelly, use whatever apples you like eating! The flavor will come through quite strongly in the final jelly. I recommend following this apple jelly recipe without pectin.
Could be a few different reasons. First up, maybe you are trying to make too much jelly at once. It is recommended to not exceed 10 half-pint jars per batch of jelly when making a pectin-based recipe (that would be three times the recipe below). If you do want to make larger batches, do it in two separate pots. Or maybe you didn't bring the jelly to a full rolling boil. After you add the sugar while cooking your jelly, it needs to come to a full rolling boil that cannot be stirred down. Or, finally, maybe you didn't boil the jelly long enough to activate the pectin. I recommend doing the gel stage test I describe above to make sure your jelly is done cooking.
If you make your own apple juice from fresh apples, it will be rich in pectin, and you will not need to add any. I recommend following this apple jelly recipe without pectin. If you make apple jelly from store-bought apple juice, it's best to add powdered pectin to ensure gel.
👩🏻🍳 My Expert Tips & Tricks
- Yes, butter! A small amount of butter (or margarine) helps keep the jelly from foaming when it's boiling.
- Test your gel: The best way to make sure your jelly sets is to test it! Place a small spoonful of jelly on a saucer that has been placed in the freezer. Let the jelly cool, then run your finger through the puddle-if it is the texture of jelly, you are ready to can! If it is still too thin, continue to boil hard, testing every minute until it's the right consistency.
- Wipe your rims! It is important to wipe the upper rim of the jar before placing the lid on, because any jelly residue between the jar rim and the lid can cause it not to seal properly.
🥪 Ways to Use This Apple Jelly
With its mild flavor, apple jelly is one of the more versatile jams or jellies you can have stashed in your kitchen! Here are some of my favorite ways to use it:
- On toast, biscuits, and English muffins. Of course!
- Spread onto pancakes (it's particularly good spread on my Dutch style pancakes and rolled up for a grab-and-go snack)
- Swirled into a bowl of homemade yogurt or oatmeal (my slow cooker steel cut oats are great with this jelly)
- Mixed into a cocktail to add flavor and sweetness.
- As a condiment for my slow cooker honey glazed ham or my bourbon glazed ham.
- In the best ever PB&J using my soft sandwich bread recipe!
- As a glaze for pork chops or chicken.
- As a filling in cakes or cupcakes.
- On a cheese board. I cover how to use jams and jellies in my deep dive on how to make a cheese board. I especially love it on my Thanksgiving charcuterie board.
- As a filling for shortbread thumbprint cookies.
- And so, so much more!
🍓More Jam and Jelly Recipes
If you tried this Apple Jelly or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments!
📖 Recipe
4-Ingredient Apple Jelly Recipe
Ingredients
- 3 cups unsweetened apple juice
- 4 tablespoons Ball® RealFruit™ Classic Pectin
- ½ teaspoon butter
- 3 ⅓ cups granulated sugar
Instructions
- Prepare canner, jars, and lids.
- In a large, deep stainless steel saucepan, place apple juice. Whisk in pectin until dissolved. Stir in the butter.
- Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
- Quickly pour hot jelly into hot jars, leaving ¼" (0.5cm) headspace. Wipe rims. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
Video
Notes
- Don't skip the butter! The fat in a small amount of butter (or margarine) helps keep the jelly from foaming.
- Test your gel: Place a small spoonful of jelly on a saucer that has been placed in the freezer. Let the jelly cool, then run your finger through the puddle-if it is the texture of jelly, you are ready to can! If it is still too thin, continue to boil hard, testing every minute until it's the right consistency.
- Wipe your rims! It is important to wipe the upper rim of the jar before placing the lid on, because any jelly residue between the jar rim and the lid can cause it not to seal properly.
Can u use apple nector in this recipe?
Hi Annie! This recipe hasn't been tested with apple nectar, so we can't safely recommend that as an alternative. If you'd like to make any changes or substitutions, we recommend seeking out a tested recipe from a trusted source that uses the ingredients you'd like to use. Unfortunately, that's not ours!
Can I double this recipe and still have it set properly?
Hi Gale! Yes—you can double this recipe and still have it set properly! Here's what we say about this in the post: "Pectin-thickened recipes can be multiplied up to a certain point. When using Ball® RealFruit Classic Pectin, it is recommended to not exceed 10 half-pint jars per batch of jelly (that would be three times the recipe below). If you do want to make larger batches, do it in two separate pots."
Hello. Can I make with less sugar or no sugar or a substitute?
Hi Misty! We don't recommend making changes to a tested canning recipe. This recipe has only been tested with these ingredients in these quantities. If you'd like to make an adjustment, we recommend seeking out a tested recipe from a trusted source that uses the low- or no-sugar modifications you're looking for.
Do I need to do the whole canning process?
Hi Angie! You don't need to can this jelly as long as you're okay stashing the jars in the fridge or freezer instead. After you skim off the foam, test for gel by placing a small spoonful on a saucer or small plate that's been in the freezer. That will cool the jelly down quickly and let you test the consistency. If you run your finger through it and it's not jellied enough for you, continue to boil hard and test it every minute until you get the consistency you like. Then ladle it into jars, let them cool, then stash them in the fridge or freezer!
Hi, I'm new to canning and want to make apple and grape jellies. When you say unsweetened apple juice do you mean no sugar added to the 100% juice?
Hi Kerry! Yes—you're looking for 100% unsweetened apple juice! There should be no added sugar or sweetener in the ingredient list.
Where is the spice??
Hi Denise! This apple jelly isn't spiced because it's all about that pure apple flavor. If you're looking for something more heavily spiced, we recommend checking out our apple butter recipe!
I have tried to can some apple jelly. I have remixed the jelly because it did not set. What have I done? And can you help me...
Frustrated in Kentucky
Hi Dianna! I'm sorry you're frustrated with your canning experience so far. I'm happy to help! Have you checked out the section in the post titled "Why is my apple jelly not setting?" Those four possibilities are the most common reasons for your jelly not setting up. If you read that section over and still can't figure out what's happening, please reply to me here or drop us an email and we'll help troubleshoot further!
Thank you very much for the recipe.
Could I add a little apple flavor extract?
Hi Keith! If you're planning to can the recipe, a small amount of extract should be a safe addition.
I do not want to can these. Can I just keep in fridge after putting the jelly in the jars?
Hi Rayna! Yes—you can definitely make this and stash your jars in the fridge. You just have to use them up within 6-8 weeks!
Wish me luck I've never made any jelly b4 of any kind 🤞
Good luck, David! We hope it turned out well for you!
I found this amount of pectin made my jelly way too thick.
I am wondering if this is because I used home made juice from the apples I harvested?
I am making a second batch and will reduce the pectin down to 1/3.
Here is hoping that works out better,
Hi renate! Please keep in mind that for the utmost safety, we recommend using store-bought apple juice for this apple jelly recipe, because it has a consistent acidity level that has been tested as safe for waterbath canning. Since you used a homemade apple juice, you'll want to stash your jelly in the fridge or freezer to ensure safety!
I got five half pints and one four ounce jar of jelly out of this recipe, and, they all set up.
Hi Cassie, would you be able to use cranberry juice in place of apple juice in this canning recipe? Thanks
Hi Steve! This recipe is only tested with these ingredients. You'll need to find a recipe that's specifically tested for cranberry juice if that's what you'd like to make.
How many jars does this recipe make?
Hi Rhonda! This recipes makes 4 half-pint jars.
looks amazing. just wondering why you cannot use store bought apple cider. its says 100% from concentrate and I do not see any sugar listed in the ingredients. I thought I had picked up juice, but it was spiced cider..thx
Hi Marie! It has to do with the acidity level and canning safety. Store-bought juice has a consistent acidity level that's been tested as safe for waterbath canning. We don't recommend other products because they haven't been tested in this recipe. If you'd like to make apple jelly using apple cider, we recommend finding a recipe specifically developed and tested for waterbath canning with apple cider.
thank you so much..i will try with apple juice then.
Do you think this recipe would be fine with apple juice that I make myself with my juicer?
Hi Elizabeth! You can find this answer in the post under the section "Can I use homemade apple juice or apple cider to make apple jelly?" Here's what it says to save you from searching:
"For the utmost safety, we recommend using store-bought apple juice for this apple jelly recipe, because it has a consistent acidity level that has been tested as safe for waterbath canning. Different apple varieties have different acidity levels, and it’s hard to guarantee a safe product with homemade apple juice or cider."
I can’t find powdered pectin, only the liquid. Can I substitute the same amounts and make it work? Thx
Hi Julie! We can’t recommend making ingredient adjustments on any of our recipes from the makers of Ball Home Canning Products. Sorry!
My jelly didn’t set - Do you know what might have happened? I followed all the directions... I’m sad that I put in all this work and it failed.
Hi, Allan! We're so sorry to hear that your jelly didn't set! There's a section in the post above entitled, "Why is my apple jelly not setting?" that you should give a read to see if any of those things might be your issue. It's hard for us to say for sure without more info, but that's a good place to go to start figuring out what happened. I'll summarize the points below, but definitely check out the post for the full info:
-You may have been trying to make too much jelly at once;
-Your pectin might be out of date;
-You may not have boiled the jelly long enough to activate the pectin.
I hope this helps!
Could you please give me the name of a good apple juice to use in making the jelly? thank you so much.
Mary\
Hi, Mary! Any store-bought apple juice will work in this recipe as long as it's unsweetened and not apple cider. So whatever brand of unsweetened apple juice your store carries should be great. Happy jelly-making!
I would get an apple juice that doesn't contain high fructose corn syrup. I can't find an apple jelly without it.