Apple Jelly

Yesterday I made apple jelly for the first time. I have only made jam once and thatb was not successful!

I am pleased tol say that the apple jelly was very successful and Steve said it is, “Wonderful.” Praise indeed!

Apple Jelly Recipe


  • 4lb cooking apples – diced but not peeled or cored.
  • 2 pints of water.
  • 1 lb of sugar per 1 pint of juice.


  1. Do not peel or core the apple, just dice them up.
  2. Put the apples into a pan with the water.
  3. Cover the pan and simmer gently until the apples have broken down to a smooth puree.
  4. Sieve the puree through a jelly bag.
  5. Measure the juice and add 1 lb of sugar per 1 pint of juice.
  6. Heat the juice and then add the sugar stirring so that the sugar can dissolve without forming lumps.
  7. Bring the juice to the boil rapidly until setting point is reached.
  8. Pour into sterilised jars.

This recipe made the equivalent of about 5 ordinary jars of jelly.

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