Apple Jelly

Apple jelly tastes divine with cheese. And even better – it’s a great way to use up some of those less-than-appetizing apples left on the counter.
Ingredients for 1 serving
  • 4 1/2 pounds apples
  • 3 cups water
  • 2 organic lemons 
  • 5 cups of sugar per liter of apple juice
  • Optional: Pectin Powder
Apple Jelly


If you have your own apple tree (or if you’re just good at stealing apples), then try to pick them before they’re fully ripe if you plan on making jelly. Green apples are also good as they contain lots of pectin, which helps the liquid thicken. And don’t worry if they’re really sour when you buy them. They’ll be combined with sugar, which both adds flavor and works as a preservative.

Because the pectin content of apples can vary, it is sometimes necessary to add a little extra pectin to get it to set. You can do this by adding pectin powder, which is available in most supermarkets. If your jelly hasn’t set enough, just bring it to a quick boil with some pectin powder to thicken it.

Unlike with jam, don’t close the jar immediately after pouring in the hot jelly. It needs to cool and set first.

If you have made a lot of jelly but don’t think you will use it all for a cheese board or bar, it is also great for adding flavor to sauces and gravy, as well as in marinades or a homemade sweet chili sauce.

  1. Cut the apples into chunks, keeping the peel and core. Combine water, apples and lemons sliced in half in a pot and bring to a boil. Boil until apples turn to mush – about 40 minutes. Pour the liquid through a fine-meshed cloth.
  2. When you’ve retrieved all of the liquid, bring it to a boil with sugar. Boil for 10 minutes. Skim any impurities and foam off the surface, as they will make the jelly cloudy. Pour into jars. 

Show all recipes