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.
Prep Time10 minutesmins
Cook Time9 hourshrs
Total Time9 hourshrs10 minutesmins
Course: Canning
Cuisine: American
Keyword: 10 Ingredients Or Less, 3 Ingredients Or Less, 5 Ingredients Or Less, Apple, Jelly
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.