If you like, you can cook your apples one day, let them drain overnight, and make apple jelly the next day. If you want a clear jelly, don't squeeze the bag to hurry it along – just let it drip. You can see my setup in the currant jelly post. If you have lighter cabinets, hang from the back of a chair or other solid location. I hang mine from my kitchen cabinet handles because my cabinets are sturdy. If using a towel, gather ends of the towel and hang it from an elevated location. To strain the apple juice: Place well-cooked apples into a jelly bag strainer or flour sack towel in a colander. You may also make a spiced jelly by simmering whole spices such as cinnamon sticks, cloves or allspice (in a spice bag) with the apples while they are cooking to get soft. If you have sweet apples, you can add 2 tablespoons of lemon juice for a more tart jelly. Cook until fruit is soft, stirring occasionally to avoid burning and promote even cooking. Place apples in a non-reactive heavy bottom stockpot (stainless steel or enamel).Īdd enough water to half cover apples. Remove stems, damaged areas and blossom ends, cut into quarters or slices.ĭon't peel the apples – much of the pectin is in the peel. 4-6 cups apple juice (about 6 pounds of apples).
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(Apples are often used to make commercial pectin, too.) How to Make Apple Jelly with Honey or Sugar Ingredients You can also experiment with combining high pectin fruits and low pectin fruits, or making your own homemade pectin. To help your apple jelly gel more quickly, be sure to include some less ripe (slightly underripe) apples in the mix. Tart fruit and less ripe fruit has more pectin than very ripe fruit. Natural fruit pectin works best for gelling jelly and jam when you have plenty of acid and plenty of sugar. (It can also be used for some health conditions, like treating GERD and binding heavy metals.) It's a polysaccaride (a type of carbohydrate) that's used for thickening and gelling.
Pectin is a fiber naturally found in fruits.
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