Homemade Apple Jelly Recipe

Yield: About 6 half-pints


  1. 5 pounds apples + 6 cups water (to extract 5 cups apple juice)
  2. 3 tablespoons lemon juice
  3. 4 cups sugar


  1. Wash and chop apples into small pieces, including skin and cores, and place in a large pot.

  2. Add 6 cups of water to the pot and bring to boil over high heat.

  3. Reduce heat to simmer for 20 minutes until apples are soft.

  4. Pour into jelly bag or cheesecloth-lined colander over a bowl to separate juice. Allow to drain without pressing or forcing juice from the apples for the clearest jelly. 

  5. Combine 5 cups apple juice, 3 tablespoons lemon juice and 4 cups of sugar in a pot and bring to boil over high heat.

  6. Continue to boil until a temperature of 220 degrees F is reached.

  7. Test jelly by dipping in a cold spoon. If the jelly drips from the spoon in a sheet, jelly is ready. If not, allow to cook a little longer and test again.

  8. Once the jelly thickens, transfer it into sterilized half-pint jars, leaving 1/4-inch headspace.

  9. Cap with lids and bands and process in a boiling water bath for 5 minutes to seal.

  10. Apple jelly will store in a cool location up to a year without loss of texture or flavor.

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