Homemade Apple Jelly Recipe without Pectin

🧂 Ingredients

• 4 cups apple juice*
• 2 tablespoons lemon juice
• 3 cups sugar

Instructions

• 1 Mix together the apple juice, lemon juice, and sugar in a stock pot.
• 2 Bring the mixture to a boil, constantly stirring.
• 3 Continue to cook the mixture, constantly stirring, until the mixture reaches a
  temperature of 220° with a candy thermometer. If the jelly hasn't begun to gel
  once it's reached 220°, you may need to cook it just a little bit longer.*
• 4 Remove the jelly from the heat, and promptly ladle or pour into clean and
  sanitized/sterilized jars for canning or freezing. Be sure to leave about a
  1/2-inch gap at the top of each jar.
• 5 Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten
  the band.
• 6 At this point, you can either can the apple jelly or freeze it. I prefer water
  bath canning apple jelly, where I place the hot jars down in a boiling hot water
  bath canner with 1-2 inches of water over the jars. Then we process those jars
  in the hot water bath for about 10 to 15 minutes.
• 7 Once canned, allow your jelly to sit undisturbed for 24 hours before labeling
  and storing in your pantry.

Nutrition Info