This might be the easiest fall jelly you will ever make. Apple Pie Jelly. Go grab some cider while the orchards are making it fresh and make some jelly! This apple jelly makes great holiday gifts - for teachers, hostesses, or coworkers.
This quick apple pie jelly is the easiest jam, jelly I have I ever made. Hands down. Simple. And it is perfect this time of year when you may be hoping to throw together some last minute, home-made gifts for co-workers, teachers or the neighbors.
This is a great recipe for first time canners!
The best part is it really takes no planning ahead. Grab a jug of apple cider and a packet of pectin and you are in business. You can have 6-8 half-pint jars of jelly done before bedtime on a weeknight. Magic almost.
I love this jelly on top of piece of buttery toast. But really, because of that intense apply flavour you will want to serve this on holiday charcuterie board next to a sharp cheddar or creamy brie.
It also makes a lovely base for a sweet fall salad dressing. Try it on this apple and kale salad.
📖 Small batch canning tips
To sterilize the jars:
Start by washing jars well with hot soapy water, rinse and dry. You can then sterilize using one of the following methods:
- You can sterilize the jars by placing them in a 225-degree oven for at least 10 minutes. In this case, get the jars ready first. It’s okay for the jars to hang out in the hot oven until you are ready for them. This is my preferred method.
- You can also sterilize the jars if you have a sanitize function on your dishwasher.
- Or by placing them in the canning kettle, with water about ⅔s the way up the sides of the jars and bringing them to a boil for a few minutes.
Canning gear you need:
- A small heatproof bowl - to cover the seals with hot boiling water.
- Tongs - to pick up the seals from the hot water (see next point, one will be part of the kit).
- A canning kit is helpful but not essential. They are relatively inexpensive and some kits come with tools you can do without – but they come with this little stick with a magnet at the end specifically for fishing the seals out of the hot water. I really love that thing!
- Oven mitts
- Tea towels – you will need more than you think
- Deep stainless steel pot - for cooking the fruit jam
- Long wooden spoon - long enough so you can stir the hot boiling jam or jelly without getting burned.
- Jar funnel - useful for getting the jam into the jars without making a mess of the rims – see kit above
- a ladle - for filling the jars
- Use new seals. Obviously jars and rings (also called bands or “hands”) can be reused, they just need to be cleaned, see above. The inside flat lid with the rubber seals should be new each time.
- Have ready a kettle of boiling water – as in a tea kettle When the time comes you will want to let the seals sit in hot water for a few minutes before filling and sealing the jars.
- Canning kettle – or a deep heavy pot that will hold the jars totally submerged with at least 1 inch of water above the lids. You don’t necessarily need a canning rack for inside the pot - but it helps prevent jars cracking and then breaking. And it can be helpful for lifting the filled jars in and out of the hot water. The jar lifter that comes with the kit also works.
This is a very quick recipe. So make sure you have your gear ready to go before you start.
🍴 Serving and storage
Once processed and sealed, this jelly will keep for a good year without concern in your pantry.
If any jars do not properly seal, or if you have partially full jars, refrigerate the jelly right away and use it within a couple of weeks.
Once openned, a jar of jelly should be consumed within 4-6 weeks.
I love this jelly with cheeses, it is especially nice with sharp, aged cheddar. Add to a charcuterie board, add to salad dressing instead of honey or maple syrup, or spread on sandwiches. It makes a magical grilled cheese.
Share this one with friends! It's easy to make and can make several jars. Enjoy the fall apple harvest year-round.
More perserves for sharing:
Spiced Apple Pie Jelly
- 6 cups apple cider
- ¼ cup spiced rum (optional)
- 3.5 cups white sugar
- 1 cup brown sugar
- 1 pkg low sugar pectin I use CERTO brand
- lemon rind
- cinnamon sticks
- 4 cloves
- 6 all spice beries
- cheese cloth and twine
- Wash and sterlize jars and lids. Get canning kettle ready to go, with water. Fill canning kettle with water and bring to a boil while you make the jelly.
- In small bowl mix together a small cup of sugar with the pectin and set aside. Measure white sugar and brown sugar in another bowl and set aside.
- Cut a small square of cheese cloth - at leat 6 x 6 inches. Break cinnamon sticks in half. Place cinnamon sticks, cloves, allspice and lemon peel into the sheet cloth and tie ends together with twine to form a little purse.
- In a large pot, add cider, rum and spice purse and bring to a boil over high heat. Add the sugar-pectin mixture and return to a full rolling boil, stirring constantly. Stir in remaining sugar mixture and return to a full rolling boil. Boil hard for one minute.
How to process for long term storage:
- Ladle jelly into sterlized jars. Fill one jar at a time. Leave ¼ inch head space with each jar. Secure the lids and rings. Tighten only finger-tip tight.
- Process the jars in a water bath for 10 minutes. Which means: water has come to a hard boil. Jars must be covered by boiling water by 2 inches. Add more boiling water if necesssary. Cover kettle and boil hard for 10 minutes. Start timer when water is at a hard rolling boil. When processing time is up, remove kettle lid, remove from heat and let kettle cool slightly before removing the jars. Gently lift out of the water.
- Allow jars to cool completely before checking for seals. Store for up to a year.
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