Pioneer Woman Apple Jelly Recipe

Q: Can I use store-bought apple juice instead of fresh apples?

You u003cemu003ecanu003c/emu003e, but it won’t have the same depth or tartness — and you’ll miss out on the real homemade feel.

Apple Jelly is a classic spread made from fresh apples, sugar, and pectin — simple ingredients, big result. It’s smooth, glossy, and naturally sweet, with just the right tart edge. Easy to make in a single pot and perfect for canning. Cozy, cheap, lasts forever (okay, not forever, but close).

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Ingredients Needed

3½ pounds apples (about 6–8 medium) – cored, diced; tart ones are best (Granny Smith is queen).
3 cups water (plus more if needed) – for boiling down.
7½ cups white sugar (about 3 lbs) – yes, it’s a lot. Jelly is meant to be sweet.
½ tsp butter – reduces foam, weird but true.
1 (2 oz) package powdered fruit pectin – helps it set up like actual jelly, not apple soup.

How To Make Apple Jelly

Boil the Apples:
Chuck diced apples in a big pot with 3 cups of water. Bring to a boil, then reduce heat and simmer with the lid on for 5 mins. Mash them a bit, then simmer for another 5.

Strain the Juice:
Scoop the mush into a cheesecloth or mesh strainer. Let it drip. Don’t rush it — the juice needs time. You’ll want exactly 5 cups of liquid (add water if it’s short).

Make the Syrup:
In a new pot, mix that juice with all the sugar and the butter. Stir like your life depends on it.

Add Pectin + Boil Hard:
Bring it all to a rolling boil — I mean the kind that doesn’t stop when stirred. Add pectin and boil for exactly 1 minute. Not 2. Not 45 seconds. Time it.

Sterilize and Fill Jars:
Boil the jars and lids for at least 5 minutes. Then ladle in the jelly, leave 1/8″ at the top, wipe the rims, seal the lids tight.

Water Bath:
Place jars in a boiling water bath for 5 mins. Make sure water covers them by at least an inch.

Cool and Store:
Take ‘em out, set them on a towel. Press the lids after 24 hours. If it doesn’t pop, it’s sealed. Pantry-ready.

Recipe Tips

Tart apples like Granny Smith = better flavour + natural pectin.
Add water to reach exactly 5 cups juice. Don’t eyeball it.
Butter = no foam. It’s science, not optional.
Test before canning: Drop a spoon of jelly on a cold plate. Push it. If it wrinkles, you nailed it.

How to Store & Reheat

Room Temp: Store sealed jars in a cool, dark cupboard for up to 12 months.
Fridge: Opened jelly lasts about 3 months in a sealed jar.
Freezer: Freeze leftovers in plastic containers. Leave headroom. Lasts 1 year easy. Thaw overnight.

Nutrition Facts (per tablespoon)

Calories: 56
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 6.4mg
Potassium: 15.4mg
Carbs: 14g
Fibre: 0.2g
Sugar: 9.7g
Protein: 0.1g

FAQs

Can I use store-bought apple juice instead of fresh apples?

You can, but it won’t have the same depth or tartness — and you’ll miss out on the real homemade feel.

What if I don’t have powdered pectin?

Use liquid pectin, but adjust cooking time and sugar (check the pectin box for swaps — they’re fussy).

Why didn’t my jelly set?

You probably didn’t boil it hard enough, or didn’t add the pectin at the right moment. Timing matters.

Can I skip the water bath?

Only if you’re refrigerating and using it soon. For shelf storage, the bath’s non-negotiable.

Can I make it less sweet?

Nope. Lowering sugar = runny jelly. You can try low-sugar pectin if you’re determined though.