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    Apple Jelly

    Published: Feb 6, 2017 · Modified: Feb 4, 2022 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    jars of apple jelly behind apple jelly in bowl

    Apple Jelly is a versatile preserve that's simple to make and perfect for using up a glut of apples. A delicious alternative to jam as a spread on bread or a filling for cakes.

    Apple Jelly - Recipes Made Easy

    Apple Jelly is also lovely served with savoury foods such as roast chicken, cooked ham, or cheese. In fact, anywhere that you might serve the more familiar redcurrant jelly.

    With three mature apple trees at our cottages in Suffolk, we now have a lot of apples and as a result make lots of apple recipes: cakes, pies, and cider mainly,  and this year, apple jelly.

    While the best time to make Apple Jelly is when they are in season, you can make it at anytime of the year when apples are cheap and plentiful.

    Bramley apples store well and the price tends to be fairly static throughout the year. They are a good choice for making Apple Jelly if you don't have your own supply of apples.

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    Apple Varieties

    I experimented with all three of the different varieties of apple we have to make the jelly: Discovery, a small bright red dessert apple; an unknown variety that we call October apple (as that is when it is ripe); and of course Bramley apples.

    Each batch of apples produced slightly varying amounts of juice and the resulting jelly came out a slightly different colour. Interestingly during storage they have now all darkened slightly and are almost identical.

     They also had subtly different flavours. Not surprisingly the Bramley Apple Jelly had a little more tang and for this reason I think it is the best for serving with savoury foods. 

    It was the first time I made Apple Jelly but it will not be the last, it's so versatile and is a good condiment to have handy. It can be used instead of jam in many recipes.

    It also makes a great glaze for flans and tarts, simply warm gently before brushing on. Given my large supply this year I will be using it instead of apricot glaze.  I also like a spoonful with roast chicken or pork. Give it a try and let me know how you like to serve it.

    Step by step Apple Jelly

    • blank
      Wash and cut the apples into thick slices.
    • blank
      Place in a pan, add water and cook until very soft.
    • blank
      Strain though a colander lined with muslin or a jelly bag.
    • blank
      Measure juice and add the sugar and lemon juice.
    • blank
      Boil until setting point is reached
    • blank
      Skim off any skum.
    • blank
      Pour into pots.
    • blank
      Seal immediately and allow to cool before labeling.
    Apple Jelly - Recipes Made Easy

    Apple Jelly

    Print Recipe Pin Recipe Save Recipe Saved!
    Simple to make Apple Jelly is a great way to use up a glut of apples
    Course Jams and preserves
    Cuisine English
    Skill Level Moderate
    Prep Time 30 mins
    Cook Time 1 hr
    straining time 4 hrs
    Total Time 3 hrs 20 mins
    Servings 6 jars
    Calories 819
    Author Jacqueline Bellefontaine

    Ingredients

    • 2 kg apples
    • 1.25 litres water
    • 2 tablespoon lemon juice
    • 1 kg granulated sugar
    metric - US cups

    Instructions

    • Wash the apples. Cut out and discard any bad bits, then cut into thick slices. There is no need to peel or core the apples. Place in a preserving pan or large saucepan and add the water.
    • Bring to the boil, then reduce the heat and cook for about 30 minutes until the apples are very soft and mushy.
    • Line a colander with a square of muslin (or use a jelly bag and stand) and set it over a large bowl. Spoon in the apples and juices and allow to stand for at least 4 hours or overnight until all the juices have dripped out. Do not be tempted to squeeze it to hurry it along as it will make the jelly cloudy if you do.
    • Measure the apple juice into a large saucepan or preserving pan and for each 250ml/9floz (1cup) juice add 200g/7oz (1 cup) sugar. Add the lemon juice. Heat gently stirring until the sugar has dissolved, then increase the heat and bring to a rolling boil.
    • Continue to boil until the mixture reaches 105-110℃ /220-225°F on a thermometer and test for set. (A small blob will wrinkle when placed on a cold plate and left for a few minutes).
    • When the jelly has reached setting point, pour into warm sterilised jars. Seal immediately and allow to cool.
    • Label when cold and store in a cool, dark place. The jelly will keep for up to 1 year.

    Video

    Notes

    How to sterilize jars 

    Nutrition

    Calories: 819kcal | Carbohydrates: 213g | Sodium: 5mg | Potassium: 356mg | Fiber: 8g | Sugar: 201g | Vitamin A: 180IU | Vitamin C: 17.2mg | Calcium: 20mg | Iron: 0.5mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Sue

      October 30, 2021 at 8:14 am

      I would like to add chilli to the jelly. Would a whole fresh red chilli be ok or does it have to be dried flakes.

      Reply
      • Jacqueline Bellefontaine

        November 01, 2021 at 3:53 pm

        You could add a fresh chilli with the apples before straining or add some chilli flakes after straining which would give the apple jelly pretty sprinkles of chilli in the jelly itself.

        Reply
    2. Manuela Ferreira

      October 13, 2021 at 5:02 pm

      I made apple jelly, using windfall coxes from a pip grown tree, my late mother planted. I sieved the cooked apples through cotton cloth inside a colander left overnight. I squeezed cloth to extract remaining juice, 1 kilo of apples yielded 1 litre of liquid. The gelling time was approx 25 minutes, lowish heat, rolling boil. Great consistency, colour and taste. Thank you for the lucid recipe.

      Reply
      • Jacqueline Bellefontaine

        October 15, 2021 at 10:30 am

        Pleased you like the recipe. The amount of juice will vary with the variety sound likes yours were nice and juicy. I would not advise squeezing the juice through the cloth as this can make the jelly cloudy.

        Reply
    3. Till

      October 01, 2021 at 4:41 pm

      5 stars
      I've never made fruit preserve before, but this year I had a glut of apples from the 1 tree in my garden. So I followed your recipe, and it turned out really well! It's amazing that you only need to add water, sugar and lemon juice. In my home country people use a specific "jelly sugar" that has added pectin, preservatives and palm oil (to suppress foaming). But I like this "pure" recipe much better. Thank you!

      Reply
      • Jacqueline Bellefontaine

        October 07, 2021 at 2:25 pm

        Im so pleased you like this recipe better. Your jelly sugar is probably similar to out jam sugar which has added pectin (but no preservatives or palm sugar). While good for some fruits apples are naturally high in pectin and using this sugar would like create a much firmer and not so pleasant set. Some jam recipes call for a little butter to be disperse any foam but i tend to only do that if really necessary. Enjoy the jelly over the coming months. Sadly my apple crop this year was rather poor so I don't have enough to make a batch this year and im down to my last jar 🙁

        Reply
      • Sarah

        October 24, 2021 at 3:07 pm

        Do you cook apples with kid on or off please?

        Reply
        • Jacqueline Bellefontaine

          October 25, 2021 at 12:25 pm

          Yes you cook the apples with the skins on. There is no need to peel or core the apples as you are using the juice only so the skin, pips and core will be discarded.

          Reply
          • Sarah

            October 25, 2021 at 1:25 pm

            So sorry. Phone changed. Kid was meant to say lid. Do yoy cook the apples down with lid in the pan or lid off please? I had a go yesterday and had lid on. Think it's meant to be off. Anyway I ended up tipping water away and letting the apples drain. It's made a lovely jelly after cooking. But only 2 jars. I feel if I'd had lid off and allowed the evaporation then kept the water it eould have made more.

            Reply
            • Jacqueline Bellefontaine

              November 01, 2021 at 3:51 pm

              I cook mine with the lid off but I'mm sure it would have been fine with the lid on if you had not discarded the juice. You need to keep all of the liquid that is strained from the apples as the juice and flesh would have flavoured the added water.

    4. Jean Koziol

      August 25, 2021 at 7:55 am

      I I made a couple a batches last year and they disappeared soo quickly, that I'm making some more today, but as I've got a few Ribston Pippins on the ground (windfalls) I'm planning to add them too. Love the idea of extra vitamins as well as Ribstons have the highest vitamin count, I think. I have a question though, I am wondering whether to try adding some mint to the jelly, how so you think that will work. I'llprobably try it on a small batch and see, otherwise let rip with as much apple jelly as I can find time to make.
      Thank you millions for such a great recipe.

      Reply
      • Jacqueline Bellefontaine

        August 25, 2021 at 8:41 am

        Adding mint to the jelly is a delicious variation. I would start by adding 5-010 g chopped fresh mint. Allow the jelly to cool slightly before stirring in the mint and potting. If your mint is dry it’s more inclined to float to the top. Rinse your leaves, give shake to remove excess water before finely chopping.

        Reply
    5. Joanne

      August 20, 2021 at 1:35 pm

      5 stars
      Thank you, made my first batch and it has turned out well I think. I am wondering about adding a sprig of Rosemary to my next batch and removing before bottling.

      Reply
      • Jacqueline Bellefontaine

        August 21, 2021 at 4:36 pm

        delighted you like the recipe. You can indeed add rosemary and remove before potting. Altrenatively you can dip sprigs of rodeamry into boiling water and then pop one per jar into the jelly when potting.

        Reply
    6. Julianne Harvey

      April 10, 2021 at 2:35 am

      5 stars
      Delicious! Didn't get much juice from my first batch (using Bramley apples), so added a bit more water to my second batch and worked much better. Friends and family have requested adding some chilli flakes, for chilli jelly with cheese and crackers, so am onto my third batch! Thanks so much.

      Reply
      • Jacqueline Bellefontaine

        April 12, 2021 at 10:12 am

        Ohh I like the idea of a little chilli in the jelly. Ive always made my jelly with apples fresh from the tree but it could be that stored Bramley apples are a little less juicy so I'm very pleased the addition of a little extra water helped.

        Reply
    7. Anna

      October 24, 2020 at 3:21 pm

      5 stars
      Super recipe, flavoured mine with a cinnamon stick and a star anise which I removed before putting into jars....whole house smells delicious! Will definitely make more next year.....this batch used up the last of my apples from my tree. Blenheim Orange variety I’m told.
      Just a thought...the lady who asked about pork pies...did she mean using this jelly to fill the space in a homemade raised pork pie....?

      Reply
      • Jacqueline Bellefontaine

        October 26, 2020 at 2:05 pm

        So pleased you liked the jelly and thank you for the 5 star rating. Blenheim orange is such a lovely variety of apple. I think I shall add some cinnamon to mine too next time I make it. I did wonder if that was what the lady meant but you would have to be making the pies at the same time and it would take such a small amount so I wasnt sure.

        Reply
    8. Frances Walker

      October 24, 2020 at 8:05 am

      I am trying Apple Jelly for the first time-did eventually crack bramble and apple several weeks ago!!Your recipe is so explicit.It has yielded 1litre of juice and I feel that I should have more;so I have boiled up the pulp and it is now straining as I attack the leaves in the garden!!!Should I add it to my litre?
      Thank you.
      Frances

      Reply
      • Jacqueline Bellefontaine

        October 26, 2020 at 2:13 pm

        I'm slightly puzzled by what you mean when you say you are boiling up the pulp. You have already cooked the apple into a pulp why would you boil it up again? One litre of juice while at the lower end sounds about right. I would expect to get between 1 lite and 1 ¼ litres depending on the variety of apple and how much evaporation has taken place while cooking the apple (if you boil it rapidly at this stage you would get less.

        I would stick to just using the juice you have adding more after further cooking the pulp (if that is what you meant) could make it cloudy and at best would dilute the flavour and worse stop it setting altogether.

        Reply
    9. Bazz

      October 22, 2020 at 10:15 am

      Can the recipe be halved without affecting the texture?

      Reply
      • Jacqueline Bellefontaine

        October 22, 2020 at 2:17 pm

        Yes you can. The key thing is to make sure the juice to sugar ratio (see step 4) is correct.

        Reply
    10. Anita Lautsch

      October 17, 2020 at 4:33 pm

      Do the jars get processed in a boiling water canner at all?

      Reply
      • Jacqueline Bellefontaine

        October 19, 2020 at 5:47 pm

        No there is no processing of the jars in a water canner. Just make sure you sterilise the jars and pour the hot jelly into the jars and seal while still hot.

        Reply
    11. Ben

      October 17, 2020 at 7:50 am

      4 stars
      Hi I tried this recipe but it did not work as I had hoped it was slightly jelly like, but not as thick as normal.
      So I am wondering if you can over boil the liquid?
      Nevertheless I will try it again and hope it works better.
      Thanks, B.H

      Reply
      • Jacqueline Bellefontaine

        October 19, 2020 at 5:51 pm

        It sounds like you didnt quite reach the full setting point. Did you do the wrinkle test? You should get a pretty clear wrinkle in the jelly when it is ready. If not boil a little longer. Apple jelly is usually easy to get a good set as apples are naturally high in pectin.

        Reply
        • Catherine

          February 05, 2021 at 7:12 am

          When you say this recipe makes 6 jars, what's the size of your "standard" jar that you use? I have some 250ml jam jars and only want to make 2 or 3 jars How much should I reduce the recipe by? half? Quarter? Thanks!

          Reply
          • Jacqueline Bellefontaine

            February 11, 2021 at 11:45 am

            My jars are 450g. It would be quite a lot of hard work to make just 2-3 small jars which would probably need less than a quarter of the ingredients. If you have some extra jars maybe you could give them to a friend or two. However, much you reduce it by the important thing is to keep the sugar to juice ratio correct (see step 4)

            Reply
    12. Kirsty

      October 13, 2020 at 9:15 am

      5 stars
      I have just finished making the jelly and was so easy and better yet successful!!! This will now be a yearly task instead of using all the apples for crumble!

      Reply
      • Jacqueline Bellefontaine

        October 13, 2020 at 12:58 pm

        Apple crumble is good but you can have too much of a good thing. Glad you are loving the jelly too. see you same page same place next year for more clear golden deliciousness 🙂

        Reply
    13. jennifer bartick

      October 10, 2020 at 8:59 am

      Hi, this jelly looks great but could you give me some idea of how long to boil it before set, some I've made can take over one hour, thanks

      Reply
      • Jacqueline Bellefontaine

        October 12, 2020 at 5:08 pm

        Hi jenny It is hard to give an exact time as it will depend a lot on the efficiency of you hob the size of you pan and what the pan is made of. Generally speaking The wider the pan and the therefore the shallower the depth of liquid in it, the quicker it will evaporate and reach setting point. Expect it to take between 30 minutes and 1 hour.

        Reply
    14. Terry

      October 05, 2020 at 5:38 pm

      Have just made a batch of jelly using your clear, concise instructions Jacqui and it has turned out beautifully. Only mistake I made was not straining the lemon juice before adding to the pan, so I have flecks of lemon floating in clear Jelly. Tastes great regardless! Thank you for sharing.

      Reply
      • Jacqueline Bellefontaine

        October 06, 2020 at 2:00 pm

        Very pleased to hear it turned out beautifully all be it with a few fleck of lemon. Seeing those just go to prove what a perfectly clear jelly you achieved. Enjoy!

        Reply
    15. James

      October 05, 2020 at 1:17 pm

      5 stars
      First batch i used 2 kg of apples, it took quite a while to reach setting point and produce 2 and a half pots (450G Jars) of jelly which had a light golden colour with a slight pinkish hue to it which tastes wonerful.
      Second batch i used 3 kg of apples and scaled the recipe up. After reading the comments i boiled it harder and ended up with 6 pots that have a deeper golden colour

      Reply
      • Jacqueline Bellefontaine

        October 06, 2020 at 2:02 pm

        Pleased the recipe worked out well for you and that you now have a good supply of jelly to keep you going til next year 🙂

        Reply
    16. Dominic

      September 12, 2020 at 9:24 am

      Well I made apple jelly for the first time yesterday, and followed the recipe it was just great, and like others it was something my french grandmother used to make and I just remember the special jar she would make for me, it was lovely to retreat that memory, and it tastes great.

      Reply
      • Jacqueline Bellefontaine

        September 15, 2020 at 1:08 pm

        Dominic, I'm so glad you enjoyed it. And very happy that it brought back some happy memories for you. I just love how food can do that!

        Reply
    17. Elaine Young

      September 01, 2020 at 10:22 am

      I have just found this recipe and cannot wait to try it. I have lots of James Grieve apples in the garden. I recently came to USA (from England) and found apple and cinnamon jelly in a store. How much cinnamon should I add for this quantity please.

      Reply
      • Jacqueline Bellefontaine

        September 07, 2020 at 2:54 pm

        I like the idea of adding cinnamon. I haven't tested it so it's hard to say but I would start with something like 1 -2 tsp. I would add it to the juice and taste it. remember the flavour may intensify on keeping. I would err on side of caution with a test batch to start. Hope this helps and would love to know the answer if you try it

        Reply
    18. Karen B. Jones

      August 28, 2020 at 9:16 pm

      5 stars
      Love the simple recipe. I have an orchard and needed to do something with our over abundance of apples. I used a steam canner and canned eleven 1/2 pint jars. I had so much juice left over, I also made seven 1/2 pints for freezer jelly. Can’t wait to try it.

      Reply
      • Jacqueline Bellefontaine

        August 29, 2020 at 3:02 pm

        How wonderful to have a whole Orchard. Glad you like the recipe Karen - Enjoy:)

        Reply
    19. Sam

      August 24, 2020 at 12:09 pm

      Hi there, your recipe sounds easy but just one question. I have already peeled and cored my apples for freezing....usually used in chutneys etc. If I use these, will it still set? I understand there is some pectin in the peel etc.
      Many thanks

      Reply
      • Jacqueline Bellefontaine

        August 24, 2020 at 2:17 pm

        Ive not actually made it that way but apple generally has a fair bit of pectin so it should set but I can not guarantee it.

        Reply
    20. Mark

      August 18, 2020 at 7:55 pm

      Used James Grieve apples . Have been at pains not to squeeze the bag but the strained juice looks a bit cloudy . Will this turn into a lovely pink jelly ?

      Reply
      • Jacqueline Bellefontaine

        August 19, 2020 at 11:32 am

        Not sure why it would come out a bit cloudy if you dont squeeze the bag but not to worry Im sure it will still taste amazing. I found each different varity gave me a slightly different golden colour (including the discovery apples I used that are very red apples) The colour darkens on keeping.

        Reply
    21. Helen Payne

      August 16, 2020 at 3:48 pm

      Just made my first ever apple jelly from my garden apples.
      I remember my grandma making it and when I tasted it, it took me straight back to her! So happy with it that I'm going to try some more with some cooking apples my mother in law has just passed to me from her garden!!

      Reply
      • Jacqueline Bellefontaine

        August 17, 2020 at 8:05 pm

        I so love how food can bring back memories and so pleased that this recipe did so for you. I hope you enjoy the next batch just as much.

        Reply
    22. Margaret Sims

      July 28, 2020 at 7:48 pm

      Tried the apple jelly today for first time. Very good explanation and it set very quickly, although I added slightly less sugar than you recommend.

      Reply
      • Jacqueline Bellefontaine

        July 30, 2020 at 2:45 pm

        Glad you liked the recipe. I am to make my recipes as clear as I can, so I am pleased that you found it easy to follow. Just be aware that by reducing the sugar it may reduce the keeping time so I would store them in the refrigerator.

        Reply
      • Gaynor

        August 22, 2020 at 2:42 pm

        5 stars
        Had a glut of Bramely apples this year, the freezer is now full so decided to use your recipe for apple jelly and it is really excellent - great recipe. Thank you so much.

        Reply
        • Jacqueline Bellefontaine

          August 24, 2020 at 2:27 pm

          We have a good crop this year but so many have now fallen as windfalls so I need to get busy making this jelly again too. Glad you liked the recipe I think Bramley possibly makes the best jelly.

          Reply
    23. LISA FUCHS

      March 31, 2020 at 1:11 pm

      5 stars
      Really fast and easy recipe, many thanks!

      Reply
      • Jacqueline Bellefontaine

        April 01, 2020 at 10:00 am

        Glad you found it easy and now you can enjoy a lovey supply of apple jelly 🙂 Thanks for taking the time to rate and comment, always appreciated.

        Reply
    24. Margaret Buckley

      November 15, 2019 at 1:43 pm

      Just made apple jelly for 3rd time this season using last of my partners apples. The only thing I’m concerned at is takes ages to get to setting point and reduces liquid by half so for effort I end up with 3small jars . I was wondering if I’m not boiling it quick enough wondered if you have any ideas for next year to improve my volume. Do love jelly once made but soon uses up .

      Reply
      • Jacqueline Bellefontaine

        November 15, 2019 at 2:59 pm

        It should not take you that long to reach setting point so if it is taking you a very long time then it could be you are not boiling it fast enough I certainly do mine at a good rolling boil. It should not be reduced by half. The other possible thing that will reduce yield is the variety of the apples you use I know I got slightly different volumes according to the variety. Good luck next year as you say it does taste lovely.

        Reply
    25. Wayne McRae

      November 06, 2019 at 12:29 am

      5 stars
      When I was young, my grandmother would make apple jelly for the family. It was one of those wonderful memories I have of growing up in New Zealand. Apple jelly is great on toast. My grandmother passed away nearly a decade ago, and I'm now living in Scotland, a long way from home and family. Recently, I realized it had been many years since I had apple jelly. I haven't seen it in a supermarkets, so I decided to make some... it can't be that hard. It took some experimentation, and there were a few goofs, but I think I have it figured out. Your recipe is easy to follow, and tastes just like nana used to make. Idon't know how, or if, I can embed an image, so sharing a link instead. I used golden delicious apples for this batch.

      Thank you for the recipe, Jaqueline.

      Reply
      • Jacqueline Bellefontaine

        November 06, 2019 at 12:20 pm

        What a lovely story. Taste can bring back such lovely memories. Delighted you enjoyed making and tasting this recipe and thanks for the picture I shall share on social media if that ok with you. You certainly got it beautifully clear.

        Reply
        • Wayne McRae

          November 06, 2019 at 5:55 pm

          5 stars
          I'm happy for you to use the image, Jacqueline. Just add attribution as appropriate. Also, let me know if you want the higher resolution original image. I can share that with you as well.

          Reply
          • Jacqueline Bellefontaine

            November 07, 2019 at 12:24 pm

            fabulous low res should be fine for social media I'll just use your 1st name if that's ok,i think other readers like to see what people have made gives that less confidence the push to try and it makes me happy to share.

            Reply
    26. Elaine Kirkham

      October 21, 2019 at 10:08 am

      Just made the apple jelly, it appears to have turned out well. One question Jaqueline, how do you stop the skin forming on top of the jelly when ready to pour into jars?

      Reply
      • Jacqueline Bellefontaine

        October 21, 2019 at 3:50 pm

        HI Elaine Glad they turned out well. I'm not quite sure what you mean as I havent had a problem with a skin forming. Do you mean a skin forms before you pour into the jars? If you do it quickly then you shouldnt get one, if the jelly is still hot and it begins to form you should be fine just stirring in as the hot jelly would remelt the setting layer on top.

        Reply
    27. Christopher Nugee

      September 12, 2019 at 5:29 pm

      5 stars
      Dear Jacqueline
      Thank you for this recipe which worked perfectly.
      My only surprise was that we did not get as much jelly as the recipe suggests. We used 4 kg of apples (ie twice the recipe amount) which produced 2 litres of juice, added 8 cups of sugar and 4 tbsp lemon juice and boiled until about 108 C to get it to set. This only filled 6 jars (400g or 1 lb size) whereas I was expecting about twice that from the recipe. Did I miss something?

      Reply
      • Jacqueline Bellefontaine

        September 12, 2019 at 9:13 pm

        Hi Cristopher, So pleased you were happy with how the recipe worked and I am sure you are going to love eating the jelly. I realise I should have stated jar size. If i remember correctly mine were about 12oz jars so you wouldn't not get 12 lb jars but even so i would have expected you to have got more than 6 jars with double quantity. The most likely reason is that you cooked the apples on too a high a heat and too much moisture evaporated as you cooked them thus reducing the amount of juice. after straining. Given that you should have added 2.5 litres of water for a double quantity I would expect you to get at least that much juice where as in fact you got less. The other reasons I can think of would be the variety of apples you used, as some will produce more juice than others during cooking. Also the amount of juice may vary from year to year.I've noticed my discovery apples produced much less juice this year than last. so all of these things may have effected the overall amount of jelly you got from the recipe. I hope this helps Jacqui.

        Reply
    28. Meliana

      March 25, 2019 at 8:30 am

      I'm making for the 2nd times now, I followed and it turn out amazing set perfectly
      thank you for this amazing and easy recipe.
      I live in Asia most of the time but I haven't been able to find Apple jelly in any store, there's Apple jam though.
      unfortunately I can't replace Apple jelly for Apple jam. as for my bbq baby pork ribs sauce call for Apple jelly.

      Reply
      • Jacqueline Bellefontaine

        March 25, 2019 at 9:57 pm

        Thank you so much for taking the time to comment. Love getting comments like this delighted that you like the recipe.

        Reply
    29. Beryl

      November 02, 2018 at 1:16 am

      5 stars
      Just tried making apple jelly for the first time and it has turned out lovely. Thank you for the simple easy-to-follow recipe! 🙂

      Reply
      • Jacqui Bellefontaine

        November 02, 2018 at 3:10 pm

        I'm so glad you liked it and found the recipe easy to follow. Thank you for taking the time to comment. Good feed back from someone who has made my recipes really makes my day 🙂

        Reply
    30. Pat

      October 13, 2018 at 8:50 am

      Have followed this recipe but it has not set is there anything I can do

      Reply
      • Jacqui Bellefontaine

        October 15, 2018 at 1:17 pm

        I am surprised that the jelly has not set as its a tried and tested recipe and I found mine all set regardless of the variety. Did you do the wrinkle test? Returning the mixture to the pan and reboiling until you get a good wrinkle using the wrinkle test should work.

        Reply
    31. Libia Gomez-Jupe

      October 11, 2018 at 10:40 pm

      Lovely recipe easy to follow but I am afraid the jelly did not set. I had to add a satchel of pectin (8g).
      I have bottled the jelly now and I am looking forward to taste it.

      Reply
      • Jacqui Bellefontaine

        October 15, 2018 at 1:18 pm

        I am surprised that the jelly has not set as its a tried and tested recipe and I found mine all set regardless of the variety. Did you do the wrinkle test? It is very strange that you needed to add pectin since most commercial pectin is made from apple! I hope you enjoy the jelly as much as I do when you come to taste it.

        Reply
    32. Bunglaze

      December 20, 2017 at 9:07 am

      Can it be used for a cold pork pie filling.bunglaze

      Reply
      • Jacqueline Bellefontaine

        December 20, 2017 at 11:54 am

        I'm not quite sure how you mean. It would make a lovely accompaniment to pork pie instead of Chutney

        Reply
    33. Joy Bowman

      October 25, 2017 at 9:37 am

      5 stars
      Thank you so much for this lovely recipe, just trying it for the first time and I'm thrilled how easy it is. Il share with everyone I know .

      Reply
      • Jacqueline Bellefontaine

        October 25, 2017 at 9:39 am

        I am so pleased you like it and thank you for sharing. Your comment has made my day.

        Reply
    34. Eb Gargano

      September 02, 2017 at 3:23 pm

      5 stars
      This looks delicious! I am not sure I've ever eaten apple jelly before...but it's certainly the sort of thing I would enjoy...and what a fab use of a glut of apples!!! (Though as an alternative option you could just give them to my kids who seem to be able to consume as many as I can throw at them!!) Eb x

      Reply
      • Jacqueline Bellefontaine

        September 04, 2017 at 12:28 pm

        I have one who eats tons of fruit but even he can not eat a whole wheel barrow of apples (and that's just from one tree) Discovery which is the one we harvest first is deliciously sweet but doesnt keep long unless refrigerated.

        Reply
    35. Cat

      August 31, 2017 at 1:43 pm

      I've never heard of apple jelly before and this sounds lovely! x

      Reply
      • Jacqueline Bellefontaine

        August 31, 2017 at 2:30 pm

        Thank you Cat. Think of it as a variation to the more familiar redcurrant jelly. Yummy!

        Reply
    36. jenny paulin

      August 30, 2017 at 7:26 am

      5 stars
      I bet this tastes wonderful. Your jelly is so clear and I love the colour of it too. So many uses for it aswell.

      Reply
      • Jacqueline Bellefontaine

        August 31, 2017 at 11:11 am

        Thanks Jenny I shall be making more this year

        Reply
    37. Angela / Only Crumbs Remain

      August 29, 2017 at 5:03 pm

      What a lovely idea Jacqui. I've often made jams & curds though have never even thought about making an apple jelly. Defo popping this on my 'to make list'. Love the idea of using it as a glaze instead of the usual apricot jam.
      Angela x

      Reply
      • Jacqueline Bellefontaine

        August 29, 2017 at 5:44 pm

        Thank you Angela. I'm much more likely to have apple jelly than apricot glaze so i find it jolly useful.

        Reply
    38. Kirsty Hijacked By Twins

      March 02, 2017 at 7:17 pm

      Oh wow Jacqui this jelly sounds amazing. This needs to go on my to try list! Thank you for sharing with #SimplySeasonal x

      Reply
      • Jacqueline Bellefonatine

        March 02, 2017 at 8:14 pm

        Thanks kirsty. I love the fact that it is a preserve that works with both sweet and savoury dishes. I often have a dollop on my roast chicken and roast pork now.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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