Apple Jelly Recipe

In a large pot, combine the apples and water. Bring to a boil over medium heat and cook until the apples are soft, about 20 minutes.

Use a potato masher or immersion blender to mash the cooked apples until smooth.

Place a fine-mesh sieve or cheesecloth over a separate pot or large bowl. Pour the mashed apples into the sieve, pressing down with a spoon to extract as much liquid as possible. Discard the solids.

Add the sugar and lemon juice to the pot with the apple liquid. Bring to a boil over medium-high heat, stirring constantly.

Reduce the heat to low and simmer, stirring occasionally, for about 45 minutes or until the mixture thickens and reaches a jelly-like consistency. Skim off any foam that forms on the surface.

To test if the jelly is ready, spoon a small amount onto a chilled plate and let it cool. If it sets and wrinkles when pushed with your finger, it is done.

Remove the pot from the heat and let the jelly cool for a few minutes. Skim off any remaining foam.

Pour the jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids.

Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and shelf stability.

Allow the jars to cool completely before storing in a cool, dark place. The jelly will continue to thicken as it cools.