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 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 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
Wash and cut the apples into thick slices. Place in a pan, add water and cook until very soft. Strain though a colander lined with muslin or a jelly bag. Measure juice and add the sugar and lemon juice. Boil until setting point is reached Skim off any skum. Pour into pots. 
Seal immediately and allow to cool before labeling.
Apple Jelly
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.
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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
Margaret Buckley
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 .
Jacqueline Bellefontaine
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.
Wayne McRae
First name is fine, thanks 🙂
Wayne McRae
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.
https://drive.google.com/file/d/19nSbr4PNvIvlhr5iT5ShOt0XDvtmvvb1/view?usp=sharing
Thank you for the recipe, Jaqueline.
Jacqueline Bellefontaine
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.
Wayne McRae
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.
Jacqueline Bellefontaine
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.
Elaine Kirkham
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?
Jacqueline Bellefontaine
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.
Christopher Nugee
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?
Jacqueline Bellefontaine
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.
Meliana
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.
Jacqueline Bellefontaine
Thank you so much for taking the time to comment. Love getting comments like this delighted that you like the recipe.
Beryl
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
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
Have followed this recipe but it has not set is there anything I can do
Jacqui Bellefontaine
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
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
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
Can it be used for a cold pork pie filling.bunglaze
Jacqueline Bellefontaine
I’m not quite sure how you mean. It would make a lovely accompaniment to pork pie instead of Chutney
Joy Bowman
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
I am so pleased you like it and thank you for sharing. Your comment has made my day.
Eb Gargano
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
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
I’ve never heard of apple jelly before and this sounds lovely! x
Jacqueline Bellefontaine
Thank you Cat. Think of it as a variation to the more familiar redcurrant jelly. Yummy!
jenny paulin
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
Thanks Jenny I shall be making more this year
Angela / Only Crumbs Remain
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
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
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
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.