Apple Jelly


Preparation info

  • Yield: approx.


    jelly jars
    • Difficulty


Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

You can do the first five steps of this recipe the evening before actually making the jelly.


  • 5 pounds apples
  • 1 package powdered fruit pectin
  • 5 cups


  1. To make fresh apple juice, wash the apples well and quarter them, removing stem and blossom ends.
  2. Heat in a large saucepan with enough water to cover all the fruit.
  3. Stirring frequently, boil until apples are softened, approximately 30 minutes.
  4. Line a stainless-steel colander with several layers of cheesecloth and set over a bowl.
  5. L