Crock-Pot Apple Jelly

Turn fresh apples into lovely jelly with this simple recipe for Crock-Pot Apple Jelly. With just 4 ingredients you will have your own flavorful jelly to spread on your morning toast or English muffin. Can be canned in jars for long term food storage.

Slow Cooker Apple Jelly

Homemade apple jelly is so good spread on your morning toast or English muffin. But my family actually prefers it spooned over a block of cream cheese and then spread on buttery Ritz crackers.

YUM!

Having an apple tree growing in my backyard means that I have an abundance of apples come September that I need to use up.

After my family has eaten their fill of fresh apples I start making up a few apple pies and then get down to the nitty gritty to find a way to preserve the apples so that we can enjoy them all year around.

Canning up jars or applesauce, apple butter and then this apple jelly is usually how I go about it.

But I am a busy mom so whenever possible I let my slow cooker take on some of the work!

Give this recipe a try, I think you are going to love it!

Equipment Needed For Crock-Pot Apple Jelly Recipe:

• 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
• Apple Slicer
• Liquid Measuring Cup
• Dry Measuring Cup
• Colander
• Cheesecloth
• Slotted Spoon
• Large Bowl
• Large Stock Pot
• 8 Ounce Jelly Jars
• Water Bath Canner Set

Common Questions

Can I Add Cinnamon Or Other Spices To Make A Spiced Apple Jelly?

Yes you can! Feel free to add up to 1 teaspoon of cinnamon or a combination of 1/3 teaspoon each of cinnamon, nutmeg and cloves to your apples before cooking. This will impart a lovely warm flavor that is reminiscent of apple pie!

Can I Just Use Apple Juice Instead Of Cooking And Straining Fresh Apples?

The old fashioned way to making apple jelly was of course to cook down fresh apples and create apple juice which was then jellied by boiling it down, concentrating the natural fruit pectin in the apples and apple peels. However if you find a great deal on apple juice at your local grocery store feel free skip the cooking down and straining of the apples and just use 6 cups of apple juice.

Can I Use Liquid Pectin Instead Of Powdered Pectin?

According to this article – Liquid Pectin Vs. Powdered Pectin by SF Gate liquid and powdered pectin are not exactly interchangeable in canning recipes BUT the article does outline some adjustments that can be made to make it work. If it were me, I would just stick to using powdered pectin like the recipe calls for.

More Great Crockpot Apple Recipes!

• Crock-Pot Apple Crisp
• Slow Cooker Pumpkin Apple Harvest Snack Cake
• Crock-Pot Overnight Raisin Apple Oatmeal
• Slow Cooker Strawberry Apple Crumble
• Crock-Pot Strawberry Apple Crumble

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Crock-Pot Apple Jelly Recipe

Turn fresh apples into a yummy apple jelly with this easy recipe. Serve the finished jelly on your morning toast or spoon onto crackers for a tasty afternoon snack! This recipe will make about 8 half pint (8 ounce) jars of jelly with one serving size being 1 tablespoon.

Print Recipe Crock-Pot Apple Jelly Recipe Turn fresh apples into a yummy apple jelly with this easy recipe. Serve the finished jelly on your morning toast or spoon onto crackers for a tasty afternoon snack! This recipe will make about 8 half pint (8 ounce) jars of jelly with one serving size being 1 tablespoon.

Rating	Votes: 17 Rating: 3.88 You: Rate this recipe!
Servings	769Servings
Prep Time	10Minutes
Cook Time	9 - 10Hours

Ingredients

• 12 Medium Apples
• 6 Cups Water
• 1.75 Ounces Powdered Fruit Pectin Such As Sure-Gel Brand
• 5 Cups Granulated Sugar

Servings: Servings

Ingredients 12 Medium Apples 6 Cups Water 1.75 Ounces Powdered Fruit Pectin Such As Sure-Gel Brand 5 Cups Granulated Sugar Servings: Servings

Rating Votes: 17 Rating: 3.88 You: Rate this recipe! Servings 769Servings Prep Time 10Minutes Cook Time 9 - 10Hours

Instructions

1. Wash apples, core and slice apple and add them plus the water in a 6 quart or larger slow cooker.
2. Cover and cook on LOW for 8 to 9 hours or until the apples are mushy.
3. Line a colander with cheesecloth and place the cooked apples with a slotted spoon into the cheesecloth lined colander.
4. Gather up the corners of the cheesecloth and tie in a knot. Hang the cheesecloth with the apples inside over a large bowl and allow the drain until no more juice comes out.
5. Measure out 6 cups of the apple juice and add it back into the slow cooker.
6. Cover and cook on HIGH for 1 hour.
7. In a bowl combine the sugar and pectin mix it together. Slowly add this mixture to the apple juice in the slow cooker. Stirring until dissolved.
8. Recover and continue to cook on HIGH for 30 minutes.
9. Carefully transfer mixture to a large pan and place on the stove-top.
10. Turn stove to high heat and bring the mixture to a rolling boil that cannot be stirred away.
11. Test jelly mixture to see if it gels by dipping a cold metal spoon into the hot jelly. If it sheets off the spoon it is done.
12. Ladle the hot jelly mixture into sterilized 8 ounce jelly jars and secure lids and rings until finger tight.
13. At this point your can process the jelly in a water bath canner for 10 minutes (adjusting time for sea level) OR you can store the jars unprocessed in the refrigerator for up to 6 months.
14. Jelly will thicken as it cools and may take a while to fully gel.

Nutrition Information

Calories: 7kcal, Total Fat: 0.004g, Saturated Fat: 0.001g, Polyunsaturated Fat: 0.001g, Monounsaturated Fat: 0.0002g, Sodium: 0.2mg, Potassium: 2mg, Carbohydrates: 2g, Dietary Fiber: 0.1g, Sugars: 2g, Protein: 0.01g, Vitamin A: 0.03%, Vitamin C: 0.2%, Calcium: 0.02%, Iron: 0.02%

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