Apple Jelly

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Apple Jelly is one of the basic jelly recipes. It is often used as a base for other fruits, flowers and even flowers. It’s rich in pectin and acid, and has a mild flavour.


  • 3Kg cooking apples
  • Some ginger root, cloves, or a cinnamon stick
  • Juice of 1 lemon
  • Sugar


  1. Wash the apples and cut them into chunks – and keep everything, no need to peel or core these apples.
  2. Put them into a preserving pan and add enough water just to cover the fruit, then add your spices – apple jelly can be a little lacking in flavour, so a little ginger or a cinnamon stick will add a real depth to the jelly.
  3. Bring the pan to the boil and simmer until the fruit turns to a pulp and the juices are released (usually about 45-60 minutes).
  4. Strain the pulp through a jelly bag for a couple of hours, or even better overnight, making sure you do not poke or squeeze the bag as this will make the jelly cloudy.
  5. Measure the juice and return to a clean pan, then bring to the boil.
  6. As soon as the juice reaches boiling point reduce to a simmer then add the sugar (you should add sugar at the rate of 1Kg for every litre of juice)
  7. Stir the jelly until the sugar has dissolved.
  8. Bring the jelly to a rolling boil without stirring and boil until setting point has been reached.
  9. As soon as the setting point is reached remove from the heat, then skim any scum from the top and pour into sterilised jars.
  10. Seal immediately and store in a cool dark place.
Phyl @ The Allotment Gardener

Lifelong gardener and allotment enthusiast. Now have 3 allotments!

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