Recipes For Apple Jelly

Recipes For Apple Jelly - Yo, yo, yo! It's ya girl coming at you with some recipes for the best Apple Jelly on the block. I know you've been looking for that perfect recipe that's gonna make everyone drool when they taste it. Well, look no further because I got you covered. Here are some of the best recipes out there that you gotta try!

4-Ingredient Apple Jelly Recipe

Ingredients:

• 6 cups apple juice
• 1 package powdered pectin
• 6 cups sugar
• 1/4 cup lemon juice

Tips:

• You can use any type of apple juice you like, but I prefer using fresh apple juice that I make myself.
• If you want to avoid the chunky bits in your jelly, strain the apple juice through cheesecloth before using it in the recipe.
• If you want a softer jelly, reduce the cooking time by 5-10 minutes.

Ideas:

This jelly is perfect for your morning toast or biscuits. It's also great to use as a glaze for pork chops or chicken. Don't be afraid to get creative with it.

How to:

• In a large pot, combine the apple juice and powdered pectin, stirring until the pectin is completely dissolved.
• Bring the mixture to a boil over high heat, stirring constantly.
• Once the mixture is boiling, add the sugar and lemon juice, stirring until the sugar is completely dissolved.
• Continue cooking the mixture over high heat, stirring constantly, until it reaches 220 degrees Fahrenheit on a candy thermometer or passes the jelly test (a spoonful of the hot liquid will gel on a chilled plate).
• Remove the pot from the heat and skim off any foam that has formed on the surface of the jelly.
• Ladle the jelly into prepared jars, leaving 1/4 inch of headspace at the top.
• Wipe the rims of the jars clean and place the lids on top.
• Process the jars in a boiling water canner for 10 minutes.
• Remove the jars from the canner and let them cool to room temperature.
• Check the seals on the jars and store them in a cool, dark place for up to a year.

My Famous Apple Jelly

Ingredients:

• 4 lbs apples, peeled, cored, and sliced
• 4 cups water
• 1 cup honey
• 1/4 cup apple cider vinegar

Tips:

• The type of apple you use will affect the flavor of the jelly. I like using a mix of sweet and tart apples for a balance of flavors.
• Don't worry if the apple slices turn brown while you're peeling and slicing them. It won't affect the final product.
• Be sure to stir the jelly regularly while it's cooking to prevent burning or sticking.

Ideas:

This jelly is so versatile. It's perfect as a spread on toast, muffins, or bagels. But it's also great as a glaze for roasted pork or chicken. The honey gives it a nice sweetness that works well with savory dishes.

How to:

• In a large pot, combine the apples and water. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
• Once the apples are soft and cooked through, strain the mixture through a jelly bag or cheesecloth, pressing gently to extract as much juice as possible.
• Return the juice to the pot and add the honey and apple cider vinegar. Stir to combine.
• Bring the mixture to a boil over high heat, stirring constantly, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
• Once the mixture has thickened and gelled, remove the pot from the heat and let it cool slightly.
• Ladle the jelly into prepared jars, leaving 1/4 inch of headspace at the top.
• Wipe the rims of the jars clean and place the lids on top.
• Process the jars in a boiling water canner for 10 minutes.
• Remove the jars from the canner and let them cool to room temperature.
• Check the seals on the jars and store them in a cool, dark place for up to a year.

Easy Apple Jelly Recipe

Ingredients:

• 8 cups apple juice
• 1 package powdered pectin
• 4 cups sugar
• 1/4 cup lemon juice

Tips:

• This recipe is super easy, but it does make a lot of jelly. Be sure to have plenty of jars on hand.
• If you don't want to use powdered pectin, you can use liquid pectin instead. Follow the instructions on the package for the amount you'll need.
• If you want a spicier jelly, try adding some cinnamon or cloves to the mixture.

Ideas:

This jelly is perfect for a sweet snack on toast or scones. But it also works as a sweet glaze on pork chops or chicken.

How to:

• In a large pot, combine the apple juice and powdered pectin, stirring until the pectin is completely dissolved.
• Bring the mixture to a boil over high heat, stirring constantly.
• Once the mixture is boiling, add the sugar and lemon juice, stirring until the sugar is completely dissolved.
• Continue cooking the mixture over high heat, stirring constantly, until it reaches 220 degrees Fahrenheit on a candy thermometer or passes the jelly test (a spoonful of the hot liquid will gel on a chilled plate).
• Remove the pot from the heat and skim off any foam that has formed on the surface of the jelly.
• Ladle the jelly into prepared jars, leaving 1/4 inch of headspace at the top.
• Wipe the rims of the jars clean and place the lids on top.
• Process the jars in a boiling water canner for 10 minutes.
• Remove the jars from the canner and let them cool to room temperature.
• Check the seals on the jars and store them in a cool, dark place for up to a year.

Winter Apple Jelly Recipe

Ingredients:

• 4 lbs apples, peeled, cored, and diced
• 4 cups water
• 3 cups sugar
• 3 tbsp lemon juice

Tips:

• The smaller you chop the apples, the faster they will cook down and release their juices.
• If you want a more tart jelly, increase the amount of lemon juice you use.
• Be sure to use a wide, deep pot for this recipe to allow for evaporation and to prevent boil-overs.

Ideas:

This jelly is perfect for gift-giving during the holidays. It's also great as a spread on fresh bread, biscuits, or scones.

How to:

• In a large pot, combine the apples and water. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
• Once the apples have cooked down and released their juices, strain the mixture through a jelly bag or cheesecloth, pressing gently to extract as much juice as possible.
• Return the juice to the pot and add the sugar and lemon juice. Stir to combine.
• Bring the mixture to a boil over high heat, stirring constantly, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
• Once the mixture has thickened and gelled, remove the pot from the heat and let it cool slightly.
• Ladle the jelly into prepared jars, leaving 1/4 inch of headspace at the top.
• Wipe the rims of the jars clean and place the lids on top.
• Process the jars in a boiling water canner for 10 minutes.
• Remove the jars from the canner and let them cool to room temperature.
• Check the seals on the jars and store them in a cool, dark place for up to a year.

So there you have it, my peeps. Four amazing recipes for the best Apple Jelly you'll ever taste. I hope you give them a try and let me know which one is your favorite. And don't forget to share the love by giving some jars away as gifts. Happy cooking!

Read more articles about Recipes For Apple Jelly

Share :