Old-Fashioned Apple Jelly (Without Pectin & Canning Recipe)
This old-fashioned apple jelly recipe is made from fresh apples and natural pectin — no commercial pectin needed. With just apples, lemon juice, orange juice, and sugar, you’ll create a beautifully clear, amber-colored jelly that’s perfect for toast, gifts, or preserving a taste of fall. Ideal for beginner to intermediate canners.
Servings 80 (1 tbsp per serving)
Cost $7 – $10 per batch
Equipment
- Large heavy-bottomed pot
- Potato masher
- Fine jelly bag or several layers of damp cheesecloth
- Large bowl for juice collection
- Instant-read thermometer
- 5 Canning jars (8 oz) with new lids and bands
- Jar lifter with squeeze-grip or scissor action
- Non-metal spatula or bubble remover
- Boiling water canner
- 2 soft cotton towels for cooling jars
Ingredients
- fresh apples (Granny Smith + crabapples work best) 6 lbs
- bottled lemon juice 2 tablespoons
- fresh orange juice 1/4 cup
- granulated sugar (organic preferred) 3 cups
- Water (just enough to cover apples in the pot)
Instructions
- Wash and quarter apples with peels and cores intact. Remove blossom ends. Place in large pot and add just enough water to cover. Bring to a boil, then simmer for 30 minutes until apples are soft. Gently mash with potato masher.
- Transfer pulp into a jelly bag or cheesecloth-lined strainer over a large bowl. Let drip naturally for several hours or overnight. Do not squeeze, as it may cloud the jelly.
- Measure 4 cups of juice. Pour into clean pot. Add lemon juice, orange juice, and sugar. Stir over medium heat until sugar dissolves.
- Bring to a rolling boil. Skim foam as needed. Cook until temperature reaches 220°F or jelly passes the cold plate wrinkle test.
- Sterilize jars and keep warm. Ladle hot jelly into jars, leaving 1/4 inch headspace. Use spatula to remove air bubbles. Wipe rims, apply lids, and tighten bands to fingertip tightness.
- Process in a boiling water bath for 10 minutes (adjust for altitude). Remove jars and place upright on a soft towel. Let cool undisturbed.
Notes
🧊Storage
- Store sealed jars in a cool, dark pantry for up to 18 months
- Refrigerate after opening and use within 2–3 weeks
- Label with date for easy tracking
💡Tips
- Use tart apples for best natural pectin and flavor
- Never squeeze the jelly bag—patience = clarity
- A pinch of cinnamon or a drop of vanilla can be added post-boil for variation
- Always test set with thermometer or plate test
- Use same jars and props throughout if photographing or gifting for a consistent look