Winter Apple Jelly
Capture the cozy essence of the season with this luscious Winter Apple Jelly! Made from fresh tart apples like Granny Smith or Honeycrisp, this recipe preserves the pure, crisp flavor of winter’s bounty. Naturally set with the apples' own pectin, this jelly requires no added thickening agents, creating a perfectly smooth and vibrant spread. A touch of freshly squeezed lemon juice enhances its brightness, while an optional cinnamon stick adds a warm, spiced undertone. Simple to prepare and elegantly clear, this homemade jelly is perfect for spreading on toast, adding a sweet twist to cheese boards, or gifting during the holidays. Follow our step-by-step instructions for a foolproof method that ensures a beautifully set jelly every time.
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Recipe Information
Ingredients
- 4 pounds Apples (preferably tart varieties like Granny Smith or Honeycrisp)
- 5 cups Water
- 3 cups Granulated sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 piece Cinnamon stick (optional)
Instructions
Wash the apples thoroughly to remove any dirt or wax.
Quarter the apples, leaving the skins, cores, and seeds intact. These contain natural pectin, which helps the jelly set.
Place the apple quarters and 5 cups of water in a large heavy-bottomed pot. If desired, add a cinnamon stick for added flavor.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer uncovered for about 45–60 minutes, or until the apples are very soft and have broken down, stirring occasionally.
Set up a fine-mesh strainer or jelly bag over a large bowl. Carefully pour the cooked apples and liquid into the strainer, allowing the liquid to drain naturally. Do not press or squeeze the pulp, as this can make the jelly cloudy. Let it drain for at least 1–2 hours (wrap and refrigerate if needed).
Measure the strained apple juice. For every cup of juice, you will need ¾ cup of granulated sugar. Typically, this recipe will yield about 4–5 cups of juice.
Pour the juice back into the cleaned pot. Stir in the sugar and lemon juice, and heat over medium-high heat, stirring until the sugar has dissolved.
Bring the mixture to a boil and cook, stirring frequently, until the jelly reaches 220°F (104°C) on a candy thermometer or passes the “wrinkle test.” To perform the test, place a small spoonful of jelly on a chilled plate and push it gently with your fingertip. If it wrinkles and holds its shape, the jelly is ready.
Remove the pot from heat and skim off any foam from the surface with a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving ¼-inch headspace at the top. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure a shelf-stable seal.
Allow the jars to cool completely at room temperature. Check the seals and store in a cool, dark place for up to 1 year. Refrigerate once opened.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 858.2 g | 312% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 782.3 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1983 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
