Total Time
Prep 0 mins
Cook 10 mins

I like jelly better than jams, I think it's the way they look, all clear and sparkly.


  1. Combine all juice and pectin in a large Dutch oven;bring to a boil, stirring occasionally. Add sugar, and bring mixture to a full, rolling boil. Boil 1 minute, strring constyantly. Remove from heat, and skim off foam with a metal spoon.
  2. Quickly pour hot jelly into hot sterilized jars leaving 1/2 inch headspace;wipe jar rims. Cover at once with lids and screw on bands. Process in boiling water bath 5 minutes.
Most Helpful

I was really nervous to try this recipe, but it is wonderful!!! It seemed too easy and I wasn't sure what kind of apple juice to use. I didn't know if she literally meant apple juice from the bottle or like the juice you get when you cook down apples. Anyways, I used just regular old apple juice out of a bottle and it turned out wonderfully! Great taste, and it turned out a nice golden color. A+

BakerGirl8 March 25, 2013

Amazingly easy recipe! I made apple sauce and wanted to "recycle" the water used to cook the apples in. This recipe was the perfect solution. I drained the water off of the boiled apples and stored it in the fridge until I was ready to use it. I was leery about the amount of sugar used, but because my base "apple juice" did not have any sugar in it, I thought I would use all 5 cups. It came out perfectly!

ayenbe October 28, 2009