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. It 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.
This week is Bramley Apple week which gives me the perfect excuse to share a recipe that I was originally going to publish at the end of last year – Apple 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. There were so many recipes I wanted to share with you, but during October when I made the apple jelly I was taking part in the Great Bloggers Bake Off and sadly ran out of time. 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.
Apple Varieties
I experimented with three 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
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- Wash and cut the apples into thick slices.
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- Place in a pan, add water and cook until very soft.
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- Strain though a colander lined with muslin or a jelly bag.
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- Measure juice and add the sugar and lemon juice.
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- Boil until setting point is reached
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- Skim off any skum.
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- Pour into pots.
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- Seal immediately and allow to cool before labeling.
- 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.
Recipe Video
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This post is linked to Simply Seasonal Hosted at Hi-jacked by Twins and has been since updated and linked to #CookBlogShare
Beryl says
Just tried making apple jelly for the first time and it has turned out lovely. Thank you for the simple easy-to-follow recipe! 🙂
Jacqui Bellefontaine says
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 🙂
Pat says
Have followed this recipe but it has not set is there anything I can do
Jacqui Bellefontaine says
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.
Libia Gomez-Jupe says
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.
Jacqui Bellefontaine says
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.
Bunglaze says
Can it be used for a cold pork pie filling.bunglaze
Jacqueline Bellefontaine says
I’m not quite sure how you mean. It would make a lovely accompaniment to pork pie instead of Chutney
Joy Bowman says
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 .
Jacqueline Bellefontaine says
I am so pleased you like it and thank you for sharing. Your comment has made my day.
Eb Gargano says
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
Jacqueline Bellefontaine says
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.
Cat says
I’ve never heard of apple jelly before and this sounds lovely! x
Jacqueline Bellefontaine says
Thank you Cat. Think of it as a variation to the more familiar redcurrant jelly. Yummy!
jenny paulin says
I bet this tastes wonderful. Your jelly is so clear and I love the colour of it too. So many uses for it aswell.
Jacqueline Bellefontaine says
Thanks Jenny I shall be making more this year
Angela / Only Crumbs Remain says
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
Jacqueline Bellefontaine says
Thank you Angela. I’m much more likely to have apple jelly than apricot glaze so i find it jolly useful.
Kirsty Hijacked By Twins says
Oh wow Jacqui this jelly sounds amazing. This needs to go on my to try list! Thank you for sharing with #SimplySeasonal x
Jacqueline Bellefonatine says
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.