Apple Jelly
You might have made apple butter before, but have you made apple jelly? You can eat it as is, spread it on toast, or add it to yogurt. You can also use it as pectin for making jam with fruits low in natural pectin, such as pineapple.
Apple jelly is such a versatile ingredient. You can eat it straight up on toast, use it as a glaze for savory dishes like roasted pork or BBQ. You can use it as a glaze on fresh fruit tart. Another fun use for apple jelly is as a natural source of pectin. Pectin is often used in jam making, especially when working with fruits that are naturally low in pectin, like cherries or pineapple. It helps thicken the preserves, making it more stable and less runny, giving you that perfect consistency.
When I first tested this Apple Jelly recipe, I used Pink Lady apples, but they didn’t work well. Pink Lady apples hold their shape even after long cooking times, so even when I simmered them for over 45 minutes, they didn’t break down. For my second test, I decided to mix Fuji and Granny Smith apples. I noticed that Granny Smith apples broke down quickly—within 20 minutes or so—while Fuji apples held their shape much longer. Based on these results, next time, I’ll try using only Granny Smith apples to see how they perform on their own.
When I posted this how to video on my Instagram, a commenter mentioned that they used to make apple jelly with crab apples (!) and that it turns a gorgeous red color. Now I’m on the lookout for crab apples the next time I visit the farmers market. Another commenter had a fantastic idea: she makes apple butter and then uses the leftover cores and peels to make apple jelly. I loved this suggestion since I wasn’t able to find a good use for the leftover apple pieces after making my jelly. Next time, I’ll save my apple scraps when I make an apple pie and turn them into jelly.
If you happen to have access to “ugly apples” with scars or dents, making apple jelly from them is a great way to reduce waste and still get a delicious result. Not only is it a smart way to utilize imperfect produce, but it also gives your jelly that rich apple flavor without the pressure of needing picture-perfect fruit.
Tag me @riemclenny on Instagram if you make it!
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Apple Jelly
Prep time 10 minutes
Cooking time: 60 min
Makes 1 pint
750g apples (4-5 pc)
750ml water
500g sugar *
½ lemon
Preparation
Wash the apples thoroughly and cut them into quarters.
In a large pot, add the apples and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cook until the apples are soft, about 30 minutes.
Strain the apples through a cheesecloth-lined colander. Do not press. (I used a Chemex to extract the remaining juice.)
Weigh the juice and add 80% of that amount in sugar. For example, if you have 625g of apple juice, use 500g of sugar. Add the juice and sugar to a large pot, and squeeze in the juice of half a lemon. (Juice amount x 0.8) Don’t reduce the amount of sugar. If you do, there’s a chance it won’t set properly.
Cook over medium heat, skimming and stirring often. Cook until the temperature reaches 226˚F (108˚C).
Transfer the jelly to a sterilized jar.