Nothing beats the aroma of homemade apple jelly simmering in your kitchen. This traditional two-ingredient recipe transforms fresh apples into a golden, spreadable treasure that captures the essence of autumn in every jar. With no artificial additives or gelatin needed, you’ll create a naturally set jelly that’s perfect for breakfast spreads, dessert toppings, or thoughtful homemade gifts.
Ingredients
- 1.4 kg apples (3 lbs) – preferably tart varieties like Granny Smith or garden apples
- 1.5 L water (6¼ cups)
- 770 g granulated sugar (3⅓ cups) – 70g per 100ml of extracted juice
Instructions
Preparing the Apples
- Wash the apples thoroughly and cut them into halves or quarters, keeping the seeds and peels intact.
- Place the apple pieces in a large, heavy-bottomed pot.
- Add enough water to just cover the apples (approximately 1.5 L).
Cooking the Apples
- Cook over medium heat for 30-60 minutes until the apples burst and become very soft.
- The kitchen will fill with the wonderful aroma of cooked apples.
Straining the Juice
- Line a fine-mesh colander with a clean cloth or cheesecloth.
- Pour the cooked apple mixture into the lined colander.
- Let drain overnight in the refrigerator without pressing the apples.
- Collect the naturally extracted juice (should yield about 1100ml).
Making the Jelly
- Measure your apple juice and calculate sugar needed (70g sugar per 100ml juice).
- Pour the juice into a clean pot and add the measured sugar.
- Bring to a rolling boil over high heat.
- Regularly skim off any white foam that forms on the surface.
- Cook for approximately 15 minutes, stirring occasionally.
Testing for Doneness
- Place a small plate in the freezer beforehand for testing.
- Drop a few drops of jelly onto the frozen plate.
- If it sets within seconds and wrinkles when pushed with your finger, it’s ready.
Jarring and Storage
- Pour the hot jelly immediately into sterilized jars.
- Seal tightly and allow to cool completely.
- The jelly will develop a beautiful amber color as it sets.
Time and Serving
- Prep Time: 20 minutes
- Cook Time: 45-75 minutes
- Straining Time: Overnight
- Total Active Time: 1.5 hours
- Yield: Approximately 6-8 small jars (250ml each)
- Shelf Life: Several months unopened, 2-3 weeks refrigerated after opening
Nutrition (Per Tablespoon)
- Calories: 45
- Carbohydrates: 12g
- Sugars: 11g
- Fat: 0g
- Protein: 0g
- Fiber: 0.2g
Why This Recipe is Good and Healthy
This homemade apple jelly offers several health benefits compared to commercial alternatives. Apples are naturally rich in pectin, eliminating the need for artificial setting agents or gelatin. The recipe preserves the natural antioxidants and vitamins found in apples, particularly vitamin C and various polyphenols. By controlling the ingredients, you avoid artificial preservatives, colors, and excessive additives commonly found in store-bought jellies.
The natural pectin content not only helps with setting but also provides digestive benefits and may help regulate blood sugar levels. Using the whole apple, including peels and seeds during cooking, maximizes the extraction of beneficial compounds and natural pectin. This traditional preservation method allows you to enjoy seasonal fruit year-round while maintaining nutritional value.
The recipe’s simplicity means you know exactly what goes into your food, making it suitable for those with dietary restrictions or preferences for clean eating. Additionally, the homemade approach is more economical and environmentally friendly, reducing packaging waste while creating a superior product with authentic flavor and texture.