How to Make Apple Jelly From Juice

If you like apple jelly, you will love knowing how to make apple jelly from juice! Using bottled juice eliminates the need to make your own, and simplifies the jelly-making process, while keeping all the flavor, and satisfaction of having homemade jelly! 

I remember the first time my mom made apple jelly (that I remember anyway!). 

My first thought was “how boring”. Blackberry jam has always been my favorite, and I just couldn’t see how apple jelly could hold a candle to it. 

Much to my surprise, it was delicious! So good on hot gluten-free biscuits, or even on a peanut butter and jelly sandwich. 

The funny thing about that particular batch of jelly though, was that it was pink. My mom had made the apple juice from cores and peelings leftover from apples we were canning, and it turned out that these apples had been dyed red, so the dye made our jelly pink. 

Yuck! We were a little more careful to buy dye-free apples after that. But the good news is, when you make apple jelly from juice, you don’t have to worry about it – all the apple choosing, boiling, and straining has already been done for you.  

I admit that I used to think buying juice to make jelly with, instead of making juice myself was cheating, but to tell the truth, I have a lot going on with homeschooling my kids and homemaking on a small homestead, not to mentioned keeping up this little blog and my photography business. So honestly, I don’t think I would ever have gotten around to making apple jelly this year if I’d waited until I had time to make my own juice. 

If you can relate to that, or if you simply want a batch of jelly fast, with little fuss, this is your recipe – it’s so easy! 

How to Make Apple Jelly From Juice

A couple pointers for you: 

• Even if you buy organic juice, this is going to be way cheaper than buying enough apples to make a batch of jelly – and that’s a win if you ask me! 
• If you local stores don’t carry Sure Jell (some don’t in the fall and winter), you can order if from Amazon.
• This recipe makes about 6 pints, so be sure you have the equivalent number of jars on hand before you start! 
• Your jars and rings don’t have to be new, just clean. But don’t forget that using new, unblemished flats gives you your best odds for sealing. 
• In lieu of waterbacth canning, you can turn jars of hot jelly upside-down for 2-3 minutes to sterilize the lid, then turn them right-side up. the jars will usually seal as they cool, then you can store them in the refrigerator almost indefinitely. 
• When the jelly boils, it will develop some foam on top. You can minimize the foam by adding a little butter to your jelly, but there will still be some. I usually skim it into a bowl, and we use it first.

Other jellies and jams you might enjoy are cinnamon pear jam (one of my all-time faves!), and raspberry-peach jam). These are both really easy to make, and since they’re jams, there’s also no juice making, similar to this recipe.

 

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