Claire Dawson This Pioneer Woman-Inspired Apple Jelly Recipe from Apple Juice is the Easiest and Simplest homemade Apple Jelly Ever. This quick Apple Jelly recipe is made with apple juice, lemon juice, and pectin; it takes about 10 minutes to set and will give you about 4 to 5 jars.
Homemade Apple Jelly Ingredients
- 3 cups unsweetened apple juice
- 4 tablespoons Classic Pectin
- 1/2 teaspoon butter
- 3 1/3 cups granulated sugar
How To Make Homemade Apple Jelly
- Prepare the Canner and Jars: Get your canner, jars, and lids ready.
- Mix Juice and Pectin: In a large saucepan, whisk together apple juice and pectin until mostly combined.
- Add Butter: Stir in the butter.
- Boil the Mixture: Bring the mixture to a boil over high heat, stirring frequently.
- Add Sugar: Add all the sugar at once and return to a full rolling boil. Keep stirring constantly.
- Boil Hard for 1 Minute: Continue to boil hard, stirring constantly, for 1 minute. Then remove from heat and skim off any foam.
- Test for Gel: Place a small spoonful of jelly on a saucer that has been in the freezer. Let it cool, then run your finger through it to check the texture. If it’s jelly-like, you’re good to go.
- Pour into Jars: Quickly pour the hot jelly into hot jars, leaving 1/4″ headspace.
- Wipe Rims and Seal: Wipe the rims of the jars with a wet cloth, place the lid, and screw the band until it’s fingertip-tight.
- Canning Process: Place the jars in the canner, ensuring they’re covered with water. Boil and process for 10 minutes. Let them cool for 5 minutes in the canner before removing them.
Recipe Tips:
- Use Ball® RealFruit Classic Pectin for thickening.
- For safety, it’s recommended to use store-bought apple juice due to consistent acidity levels.
- If the jelly isn’t setting, make sure your pectin isn’t out-of-date and that you’ve boiled it long enough.
What To Eat With Apple Jelly
Apple jelly is quite versatile and pairs well with a variety of foods. Here are some tasty ideas:
- Toast and Biscuits: A classic way to enjoy apple jelly.
- Pancakes and Waffles: Spread it on for a fruity twist.
- Yogurt or Oatmeal: Swirl it in for added flavor.
- Cooked Ham: Use it as a condiment.
- Cheese Board: Pairs especially well with sharp cheddar.
- Pork Chops or Chicken: Use it as a glaze.
- Cakes and Cupcakes: Use it as a filling.
- PB&J Sandwich: For a different take on the classic.
How Long Does Apple Jelly Last
- Unopened Jars: If properly canned and stored in a cool, dark place, apple jelly can last up to 1-2 years.
- Opened Jars: Once opened, it’s best to store the jelly in the refrigerator and consume it within 6-8 weeks for optimal freshness.
Apple Jelly Nutrition Facts
Serving Size: 1 Tablespoon
- Calories: 46
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 12g
- Protein: 0g
Try More Recipes:
- Pioneer Woman Muscadine Jelly
- Pioneer Woman Pear Preserves
- Pioneer Woman Peach Preserves
- Mint Jelly
- Carrot Jelly
Pioneer Woman Apple Jelly
Description
This Pioneer Woman-Inspired Apple Jelly Recipe from Apple Juice is the Easiest and Simplest homemade Apple Jelly Ever. This quick Apple Jelly recipe is made with apple juice, lemon juice, and pectin; it takes about 10 minutes to set and will give you about 4 to 5 jars.
Pioneer Woman Apple Jelly Ingredients
How To Make Pioneer Woman Apple Jelly
- Prepare the Canner and Jars: Get your canner, jars, and lids ready.
- Mix Juice and Pectin: In a large saucepan, whisk together apple juice and pectin until mostly combined.
- Add Butter: Stir in the butter.
- Boil the Mixture: Bring the mixture to a boil over high heat, stirring frequently.
- Add Sugar: Add all the sugar at once and return to a full rolling boil. Keep stirring constantly.
- Boil Hard for 1 Minute: Continue to boil hard, stirring constantly, for 1 minute. Then remove from heat and skim off any foam.
- Test for Gel: Place a small spoonful of jelly on a saucer that has been in the freezer. Let it cool, then run your finger through it to check the texture. If it’s jelly-like, you’re good to go.
- Pour into Jars: Quickly pour the hot jelly into hot jars, leaving 1/4″ headspace.
- Wipe Rims and Seal: Wipe the rims of the jars with a wet cloth, place the lid, and screw the band until it’s fingertip-tight.
- Canning Process: Place the jars in the canner, ensuring they’re covered with water. Boil and process for 10 minutes. Let them cool for 5 minutes in the canner before removing them.
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