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Apple Jelly Recipe: Flavorful Chameleon

September 20th, 2008 · 15 Comments

Bramley’s Seedling apple atop a jar of subtle sweetness

Apple jelly with Bramley’s Seedling Apple

In the world of making homemade jams and jelllies, apple jelly is the starter kit. It’s your paper airplane, your pencil and paper, your tin roof sundae, your khakis and tees, your clean palate. Simplicity sets it apart; adapability provides its charm.  After I waxed on about its virtures in Jam Up and Jelly Tight, I forgot to share the apply jelly recipe. Here it is. 

(I’ve made some updates to the recipe since the first post, including adding greater detail and reducing the batch size which tends to set the jelly more reliably.)

Apple Jelly Recipe (As You Like It)

  • 3-4 pounds apples
  • 4-5 cups of water
  • 3 cups sugar
  • juice of one lemon
  • Add: herbs & spices of your choosing

Day 1: Prepare apples for juicing

  1. Mix and match your favorite apples (tart and sweet)
  2. Rinse clean
  3. Remove stems
  4. Chop apples (skins, seeds and all) into halves, then quarter each half
  5. Place apples into heavy stock pan
  6. Add water
  7. Simmer until apples are soft (30-45 minutes)
  8. Remove from heat, let cool
  9. Drain apple mixture in a seive or cheescloth to separate liquid from apples
  10. Give it a couple hours to drain
  11. Light pressure on the sieve, returns a less cloudy jelly
  12. Refrigerate liquid overnight.

Day 2: Making the Jelly in Small Batches

  1. Measure 4 Cups of juice into heavy stock pan
  2. Slowly bring up heat to simmer
  3. Add 3 Cups of sugar (3/4 C sugar for each cup of juice)
  4. Add lemon juice
  5. Simmer
  6. Add favorite spices to taste (or don’t)
  7. Combos I’ve used  below with great results:
    1. bay leaf & cinnamon stick
    2. rosemary (fantastic alone and my favorite)
    3. rosemary & dried cranberries
    4. allspice berries & whole cloves
    5. spearmint (peppermint, not so much)
  8. Continue to simmer until your reach 22o degrees for the jelly set
  9. If no thermometer, try the spoon test when you have to wait until the jelly mixture hangs on the spoon (when turned sideways) before dripping off, thickening as it cools. Here’s a link of what the spoon sheet test should look like. 
  10. Put mixture into jars leaving 1-inch space from top
  11. Process in a waterbath to seal (10 minutes)
  12. When cool, the jelly sets in the jars
  13. Any leftover jelly in the pan can  go on the biscuits you are about to make.

This jelly makes a great glaze on meats or pastries as well.

Tags: Apples · Eating Well · Recipes

15 responses so far ↓

  • 1 Miffy // Sep 20, 2008 at 1:25

    I may actually try some jam for my first time ever! Thanks for the recipe…by the by, I took my first crunchy bite of my first mac of the season! I was so happy to see my red/green crispy friends here in sunny Florida! It’s been too long…xo

  • 2 Tom // Jun 9, 2009 at 1:25

    Another great use of apple jelly (especially if it’s a bland batch) is as a thickener in other jams or jellies that have less natural pectin, like cherries, strawberries, peaches and pears.

  • 3 101 Homemade Jam, Jelly & Marmalade Recipes : TipNut.com // Jul 1, 2009 at 1:25

    [...] Apple Jelly: In the world of making homemade jams and jellies, apple jelly is the starter kit. It’s your paper airplane, your pencil and paper, your tin roof sundae, your khakis and tees, your clean palate. Simplicity sets it apart; adapability provides its charm. Recipe found at Flavorful Chameleon. [...]

  • 4 Amanda // Sep 14, 2009 at 1:25

    Living in New England apples are a part of our Fall season changing…

    Can Winter be far behind?

    We all love Jellies and Jams, a reminder of sweeter times when we picked fruit and perhaps cursed the warm weather?

  • 5 Cindi // Sep 15, 2009 at 1:25

    I was really delighted to find this recipe, and a friend who’s made jellies and jams before said it looked to be a good one.

    Tried it, but having never made anything like this before, I’m finding a lack of details that I wouldn’t notice until I’m waiting in vain for things to happen in this recipe distressing. For example, I’ve had my jelly cooking for nearly 2 1/2 hours now, with no side-by-side drip. It’s turning quite a dark color, and I don’t know what I’ve done wrong. I think it’s reduced by about half. Knowing how long it should take for these drips to appear would be useful, and even a photo of what such a thing should look like would help.

    Any tips or advice you could give for future endeavors would be great. The taste of the concoction is phenomenal, but the lack of thickness is heartbreaking.

  • 6 Tom // Sep 15, 2009 at 1:25

    You know Cindi, I went back through the recipe and have to apologize; I should have provided more detail at the most critical point of the recipe: the jelly setting point. So I’ll add that info (in intalics). You can take your apple syrup and reserve it for pancakes or mix it into plain yogurt as a flavoring (something I do with my botched batches).

  • 7 Cindi // Sep 15, 2009 at 1:25

    I would very much appreciate that, Tom.

    Do you have any thoughts on what could have gone wrong? It’s really a gorgeous reddish color, but I know that’s not what your above photo looks like, so I’m sure it’s been cooked too long. And it really does taste heavenly. I’d really like to try again, but it would help if you had any idea what could have happened or how to avoid that issue next time.

    Funny thing was, on the spoon (I was using a metal spoon), it would get quite thick and sticky when it sat for a few minutes, but wouldn’t do that anywhere else.

    Anyhow, using this on pancakes is a great idea. I might even try mixing it with frozen whipped topping or cream cheese for a shortbread cookie dip or a simple cheesecake pie.

    Thanks so so much for responding to me!

  • 8 Tom // Sep 15, 2009 at 1:25

    Cindi, the red color is okay, I may have used granny smith apples in the jelly pictured the skins didn’t shade it red. I think if you go with the 220 temp on the candy thermometer, and the smaller recipe size I reposted, it should work. Make sure it actually reaches 220, before canning. Trust me, jam is easy, jelly’s a little tougher to make, but you’ll get it. It took me a while and it doesn’t always set for me — no rhyme or reason sometimes.

  • 9 Cindi // Sep 15, 2009 at 1:25

    Thank you SOO much, Tom. The revised recipe looks to explain a LOT that I was unsure of. I’ll DEFINITELY be trying this again.

    On mine, I used 3 lbs of Granny Smith apples, but added almost 2 lbs of Gala, which did indeed have a redder color. But it DID have more of a golden color until towards the end of around 2 hours cooking.

    I really appreciate all the advice you’ve given on this, and I’ll let you know how my next attempt comes out.

  • 10 Cindi // Sep 28, 2009 at 1:25

    Well, I’ve tried it again, and I think we’ve got success!! I have to wait until it’s cooled, but I could tell during its cooking that it was very different than last time.

    4 lbs of apples only yielded 3 cups of juice for me, though, and only 3 1/2 8 oz jars of jelly, but I’m thrilled!!

    Thanks again for the edits and alterations, Tom. Having the temp helped IMMENSELY.

    I’ll let you know once it’s cooled how it came out!

  • 11 Tom // Oct 1, 2009 at 1:25

    Great news Cindi, sorry for my earlier sketchy instructions.

  • 12 Cindi // Oct 4, 2009 at 1:25

    Hey, no problem. The first batch has actually gone to good use – I made caramel apple brownies with one jar of it which was a huge success with my coworkers! Once I’m done with it all, I may have to actually TRY to recreate that for more. ;)

    So the last batch came out perfect, and I’m preparing to make another, so this is fantastic. Thanks again so so much for all your help in making this possible.

  • 13 Tom // Oct 4, 2009 at 1:25

    Time for me to make some as well; next batch is Apple Rosemary Jelly, one of my favorites. Just boil a few fresh sprigs of rosemary in the jelly solution and remove before canning.

  • 14 amber // Oct 13, 2009 at 1:25

    Well, I just tried my first batch as well. My question still remains… How long do you cook the jelly? I don’t have a thermometer so I just hard boiled it for about 30-40 min. The jars are still cooling, but it doesn’t look like they are setting up. I might alot of syrup on my hands :)

    Please advise about how long do you boil the juice after you have added the sugar.

    Thank you in advance.
    Amber

  • 15 Tom // Oct 13, 2009 at 1:25

    Hi Amber if it doesn’t set up you can pour it out into a sauce pan reheat, bring back to a low simmer. If you don’t have a thermometer try the spoon test. Here’s a link that shows how it should look when it ready to jar up: http://www.uga.edu/nchfp/how/can_07/jelly_point.html Another tip, you want a pan that is wide and allows a lot of steam to escape. Good Luck!

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