Delicious Homemade Apple Jelly from Frozen Concentrate
Transform your pantry with this delightful homemade Apple Jelly made from frozen apple juice concentrate. This simple and sweet recipe yields seven 8-ounce jars of vibrant, fruity jelly that can be spread on toast, drizzled over desserts, or enjoyed as a tasty treat in your favorite recipes. Perfect for sharing or as a thoughtful gift, this classic jelly captures the essence of fresh apples in every bite. It's a fun and rewarding project that can be made any time of the year, whether you're looking to preserve the apple harvest or simply whip up a delicious condiment for your family.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Frozen apple juice concentrate
11.5 ounces (Thawed)
Granulated sugar
4.5 cups (Measured)
Pectin (Fruit Jell)
1 package (1.75 ounces) (Open the package)
Water
3 cups (Measured)
Instructions
1
Begin by measuring 11.5 ounces of thawed apple juice concentrate and pour it into a 6-8 quart saucepot.
2
Add 3 cups of water to the saucepot and stir well to combine the mixture.
3
In a separate bowl, measure out 4.5 cups of granulated sugar and set it aside for later use.
4
Open the package of Fruit Jell pectin and stir it into the apple juice mixture until fully incorporated.
5
Place the saucepot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly to prevent scorching.
6
Once boiling, quickly add the measured sugar to the pot and keep stirring.
7
Bring the mixture back to a full rolling boil that cannot be stirred down.
8
Maintain a vigorous boil for exactly 1 minute while stirring continuously.
9
After 1 minute, remove the pot from heat and skim off any foam from the surface of the jelly to ensure a clear appearance.
10
Immediately ladle the hot jelly into sterilized 8-ounce glass jars, leaving half an inch of headspace at the top.
11
Process the filled jars in a boiling water bath for 5 minutes to seal them correctly.
12
Allow the jars to cool completely before storing them in a cool, dark place.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient for this apple jelly?
The main ingredient is 11.5 ounces of thawed apple juice concentrate.
How many jars does this recipe yield?
This recipe yields seven 8-ounce glass jars of apple jelly.
How much water is required for the mixture?
You need 3 cups of water to combine with the apple juice concentrate.
How much sugar is used in this jelly recipe?
The recipe requires 4.5 cups of granulated sugar.
What type of pectin should be used?
You should use one 1.75-ounce package of Fruit Jell pectin.
Does the apple juice concentrate need to be prepared?
Yes, the apple juice concentrate should be thawed before you begin measuring and cooking.
What size saucepot is recommended?
A 6-8 quart saucepot is recommended for preparing the jelly mixture.
When should the sugar be added to the pot?
Add the sugar quickly once the juice and pectin mixture has reached a full rolling boil.
How long do you boil the mixture after adding sugar?
Maintain a vigorous boil for exactly 1 minute after the sugar is added and the mixture returns to a boil.
What is a full rolling boil?
A full rolling boil is a boil that continues to bubble vigorously even while being stirred.
Why is it important to stir the mixture constantly?
Constant stirring prevents the mixture from scorching on the bottom of the saucepot.
What should I do with the foam on top of the jelly?
Skim off any foam from the surface after removing the pot from heat to ensure a clear appearance.
How much headspace should be left in the jars?
You should leave half an inch of headspace at the top of each 8-ounce jar.
How are the jars processed for sealing?
Process the filled jars in a boiling water bath for 5 minutes to ensure they are sealed correctly.
Where is the best place to store the finished jelly?
Store the completely cooled jars in a cool, dark place for best preservation.
Can I make this jelly at any time of the year?
Yes, since it uses frozen concentrate, this jelly can be made year-round.
Is this apple jelly recipe suitable for gifts?
Yes, it is described as a thoughtful gift or a fun project for sharing with others.
What are some ways to serve apple jelly?
It can be spread on toast, drizzled over desserts, or used as a condiment in various recipes.
What is the first step in the instructions?
The first step is measuring 11.5 ounces of thawed apple juice concentrate and pouring it into the saucepot.
When do I add the pectin?
The pectin is stirred into the apple juice and water mixture before the first boil.
How many ingredients are in this recipe?
There are 4 main ingredients: apple juice concentrate, granulated sugar, pectin, and water.
How do I ensure the jelly is clear?
By skimming off the foam from the surface before ladling the jelly into jars.
Does this recipe require fresh apples?
No, this specific recipe uses frozen apple juice concentrate instead of fresh apples.
How do I know the jars are ready for storage?
The jars are ready for storage once they have been processed in a water bath and cooled completely.
Is this recipe difficult for beginners?
No, it is a simple and rewarding project that captures the essence of fresh apples.
What type of jars are used?
The recipe calls for sterilized 8-ounce glass jars.
Can I stir the mixture down during the final boil?
No, the final boil should be a 'full rolling boil' that cannot be stirred down.
How do I prepare the sugar?
Measure the 4.5 cups of sugar into a separate bowl and set it aside before you start cooking.
How do I ladle the jelly?
Immediately ladle the hot jelly into the sterilized jars while it is still hot.
What is the heat setting for cooking the jelly?
The saucepot should be placed over medium-high heat.