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
Frequently Asked Questions
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!
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.
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
- Blue WW Plan – 0 Points
- Green WW Plan – 0 Points
- Purple WW Plan – 0 Points
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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.
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| Servings | 769Servings |
| Prep Time | 10Minutes |
| Cook Time | 9 - 10Hours |
- 12 Medium Apples
- 6 Cups Water
- 1.75 Ounces Powdered Fruit Pectin Such As Sure-Gel Brand
- 5 Cups Granulated Sugar
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Ingredients
Servings: Servings
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- Wash apples, core and slice apple and add them plus the water in a 6 quart or larger slow cooker.
- Cover and cook on LOW for 8 to 9 hours or until the apples are mushy.
- Line a colander with cheesecloth and place the cooked apples with a slotted spoon into the cheesecloth lined colander.
- 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.
- Measure out 6 cups of the apple juice and add it back into the slow cooker.
- Cover and cook on HIGH for 1 hour.
- 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.
- Recover and continue to cook on HIGH for 30 minutes.
- Carefully transfer mixture to a large pan and place on the stove-top.
- Turn stove to high heat and bring the mixture to a rolling boil that cannot be stirred away.
- 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.
- Ladle the hot jelly mixture into sterilized 8 ounce jelly jars and secure lids and rings until finger tight.
- 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.
- Jelly will thicken as it cools and may take a while to fully gel.
Linked up at: Gooseberry Patch
I can’t wait to try this, it looks amazing! I’d love for you to share this at Mix it up Monday:
http://www.flourmewithlove.com/2012/09/mix-it-up-monday.html
I hope to see you soon 🙂
Thanks for stopping by and we will see you monday!
Am new at this. Is it ok to use liquid pectin?
That should be OK Jana.
How many 8oz jars does this recipe make?
What happens to the apple mush? I’m sure you don’t just throw it out. Can that be canned also?
You probably could can it or turn it into applebutter. Or feed it to your chickens…
Do you can It after it sets over night
No you can it straight away while still hot.
I done this recipe and my jelly didn’t thickened is their something else I can do to make it thicken
You may need to cook it longer Jaime
I apologize if this is a silly question, but when you remove the apples with a slotted spoon…and then measure out the 6…is the remaining liquid (that the apples were cooked in) also run through the cheesecloth and THEN the 6 cups are measured? Or does it remain in the crock pot and the juice removed from the pulp is added back to it?
The juice measured out in this recipe is from the mushy cooked apples that you strain in cheesecloth. However, if you don’t have enough juice from the apples you can use some of the liquid that is remaining in the slow cooker.
Okay, thank you!! I’m excited to give this recipe a try!!
Can I cook the apples in the Crock-Pot on high to shorten the time or will that effect it later?
Hi Heather, You can cook the apples in the slow cooker.