Apple Jelly Without Added pectin


Quantity: 4 to 5 half-pints

Jar size: Half-pints or Pints


4 cups apple juice (about 3 pounds apples and 3 cups water)
2 tablespoons strained lemon juice, if desired
3 cups sugar


  1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
  2. To prepare juice: Select about one-fourth underripe and three-fourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice.
  3. To make jelly: Measure apple juice into a kettle. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees F. above the boiling point of water, or until jelly mixture sheets from a spoon.
  4. Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
  5. Process jars immediately in a Boiling Water Canner according to the recomendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner


Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft


1,001 – 6,000 ft

Above 6,000 ft



Half-pints or Pints

5 minutes

10 minutes

15 minutes

Source: National Center for Home Food Preservation