25 Delicious Apple Jelly Recipes for Every Season

Great news for apple lovers and home cooks alike! Whether you’re looking to spice up your breakfast toast, add a sweet glaze to your holiday ham, or simply enjoy the rich, comforting flavors of homemade jelly, our roundup of 25 Delicious Apple Jelly Recipes for Every Season has something for everyone. Dive in and discover your next favorite way to enjoy this versatile fruit all year round!

Classic Apple Jelly

Mastering the art of homemade preserves begins with this timeless Classic Apple Jelly, a delicate balance of sweet and tart encapsulated in a shimmering, jewel-toned spread. Its simplicity belies the depth of flavor, making it a staple for both novice canners and seasoned preservers alike.

Ingredients

• For the jelly:
• 4 pounds of apples, washed and roughly chopped (including peels and cores)
• 4 cups of water
• 2 cups of granulated sugar
• 1 tablespoon of lemon juice
• For straining:
• Cheesecloth or a jelly bag

Instructions

1. In a large pot, combine the chopped apples and water. Bring to a boil over high heat, then reduce to a simmer, covering the pot. Cook for 30 minutes, or until the apples are completely soft and mushy.
2. Line a colander with cheesecloth or prepare a jelly bag over a large bowl. Pour the cooked apple mixture into the colander or jelly bag, allowing the liquid to strain naturally for at least 2 hours, or overnight for clearer jelly. Avoid squeezing the bag, as this will cloud the jelly.
3. Measure the strained apple juice; you should have about 4 cups. If short, add water to reach 4 cups. Pour the juice into a clean pot, stir in the sugar and lemon juice, and bring to a rolling boil over high heat. Continue boiling, stirring occasionally, until the mixture reaches 220°F on a candy thermometer, about 20-25 minutes.
4. Skim off any foam that forms on the surface with a spoon. To test if the jelly is set, place a small amount on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
5. Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, apply the lids and rings, and process in a boiling water bath for 10 minutes. Remove the jars and let them cool undisturbed for 24 hours.

The resulting Classic Apple Jelly boasts a smooth, velvety texture and a bright, fruity flavor that elevates morning toast or serves as a glossy glaze for roasted meats. For a festive twist, layer it with peanut butter in thumbprint cookies or swirl it into yogurt for a quick, elegant dessert.

Spiced Apple Jelly

Fragrant and warmly spiced, this Spiced Apple Jelly is a delightful way to capture the essence of autumn in a jar. Its rich, amber hue and velvety texture make it a versatile condiment that pairs beautifully with both sweet and savory dishes.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice, lemon juice, cinnamon, nutmeg, and cloves. Bring to a boil over medium-high heat, stirring occasionally.
2. Once boiling, reduce the heat to medium and simmer for 10 minutes to infuse the spices, stirring occasionally to prevent sticking.
3. Gradually whisk in the powdered pectin until fully dissolved, then return the mixture to a boil.
4. Add the sugar all at once, stirring constantly to ensure it dissolves completely. Boil for exactly 1 minute, then remove from heat.
5. Skim off any foam from the surface with a spoon for a clearer jelly.
6. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean with a damp cloth, then seal with lids and rings.
7. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove and let cool undisturbed for 24 hours.

This Spiced Apple Jelly sets into a firm yet spreadable consistency, with a perfect balance of sweet and tart flavors underscored by the warmth of autumn spices. Try it swirled into oatmeal or as a glaze for roasted pork to elevate your meals with a touch of seasonal flair.

Apple and Cinnamon Jelly

Brimming with the warmth of autumn, this Apple and Cinnamon Jelly combines the tartness of fresh apples with the sweet spice of cinnamon, creating a preserve that’s both comforting and sophisticated. Perfect for spreading on toast or as a glaze for meats, its versatility is matched only by its delightful flavor.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly squeezed
  • 1 cup granulated sugar
  • 2 cinnamon sticks
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice and cinnamon sticks. Bring to a simmer over medium heat, then reduce the heat to low and let steep for 10 minutes to infuse the cinnamon flavor.
2. Remove the cinnamon sticks and stir in the powdered pectin. Increase the heat to medium-high and bring the mixture to a full rolling boil that cannot be stirred down.
3. Add the sugar all at once, stirring constantly to prevent burning. Return the mixture to a full rolling boil and boil for exactly 1 minute, then remove from heat. Tip: Use a wooden spoon to stir, as it won’t react with the acidic apple juice.
4. Skim off any foam from the surface with a spoon. Tip: For a clearer jelly, let the mixture sit for a minute before skimming to allow the foam to gather.
5. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal with lids and process in a boiling water bath for 10 minutes to ensure preservation. Tip: To test the seal, press the center of the lid; if it doesn’t pop back, it’s properly sealed.

Velvety in texture with a balance of sweet and spicy notes, this Apple and Cinnamon Jelly is a testament to the simplicity of its ingredients. Serve it alongside a cheese board for an unexpected pairing that highlights its depth of flavor.

Apple and Mint Jelly

Gracefully blending the crisp sweetness of apples with the refreshing zest of mint, this Apple and Mint Jelly is a delightful concoction that promises to elevate your culinary repertoire. Perfect for spreading on toast or as a sophisticated glaze for meats, its vibrant flavors are sure to captivate.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 1 cup fresh mint leaves, tightly packed
  • 1.5 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice and mint leaves. Bring to a simmer over medium heat, then remove from heat and let steep for 30 minutes to infuse the mint flavor.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the mint leaves to extract all liquid. Discard the mint leaves.
3. Add the sugar and lemon juice to the infused apple juice, stirring to combine. Bring the mixture to a rolling boil over high heat.
4. Once boiling, sprinkle in the pectin, whisking constantly to prevent clumping. Continue to boil for exactly 1 minute, then remove from heat.
5. Skim off any foam from the surface with a spoon, then carefully pour the jelly into sterilized jars, leaving 1/4 inch headspace. Seal the jars according to manufacturer’s instructions.
6. Process the jars in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool completely before storing.

Offering a smooth, glossy texture and a perfect balance of sweet and herbal notes, this Apple and Mint Jelly shines when paired with sharp cheeses or as a unique addition to your morning yogurt. Its versatility and vibrant color make it a standout in any pantry.

Apple and Ginger Jelly

Lusciously combining the crisp sweetness of apples with the fiery warmth of ginger, this Apple and Ginger Jelly is a sublime condiment that elevates any breakfast or cheese platter. Its vibrant flavor profile and smooth texture make it a must-try for those seeking a gourmet touch to their pantry staples.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp grated fresh ginger
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice, lemon juice, and grated ginger. Bring to a boil over medium-high heat, stirring occasionally.
2. Once boiling, reduce the heat to medium and simmer for 5 minutes to infuse the flavors, skimming off any foam that rises to the surface.
3. Gradually whisk in the powdered pectin until fully dissolved, then add the sugar, stirring continuously to prevent clumping.
4. Return the mixture to a boil, then cook for exactly 1 minute, ensuring the sugar is completely dissolved and the mixture thickens slightly.
5. Remove from heat and let stand for 1 minute to allow any remaining foam to settle.
6. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal immediately with lids and rings.
7. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal, then remove and let cool completely on a wire rack.

Note the jelly’s glossy sheen and firm yet spreadable consistency, a testament to the perfect balance of pectin and sugar. Serve it alongside sharp cheddar for a delightful contrast, or dollop over warm scones for a comforting treat.

Apple and Vanilla Jelly

On a crisp autumn day, nothing complements the season quite like the delicate harmony of apple and vanilla jelly, a dessert that marries the tartness of fresh apples with the sweet, aromatic warmth of vanilla. This elegant treat is not only a feast for the palate but also a visual delight, with its translucent layers and speckles of vanilla bean.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 1 cup granulated sugar
  • 2 vanilla beans, split and seeds scraped
  • 3 tablespoons powdered gelatin
  • 1/2 cup cold water

Instructions

1. In a medium saucepan, combine the apple juice, sugar, and vanilla bean seeds over medium heat. Stir until the sugar has completely dissolved, about 5 minutes.
2. Remove the saucepan from the heat and let the mixture steep for 10 minutes to infuse the vanilla flavor fully.
3. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
4. Gently warm the gelatin mixture in the microwave for 15 seconds, or until fully dissolved, then stir it into the apple juice mixture.
5. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.
6. Pour the strained mixture into individual serving glasses or a large mold, then refrigerate for at least 4 hours, or until set.
7. Once set, the jelly can be served as is or garnished with thin apple slices and a sprinkle of vanilla sugar for an extra touch of elegance.

Lusciously smooth with a perfect balance of sweetness and acidity, this apple and vanilla jelly is a testament to the beauty of simple ingredients transformed into something extraordinary. Serve it as a refined end to a dinner party or enjoy it as a light, refreshing treat on a quiet afternoon.

Apple and Lavender Jelly

Nothing captures the essence of summer quite like the delicate fusion of apple and lavender in this exquisite jelly. Its floral notes and fruity undertones make it a versatile condiment that elevates both sweet and savory dishes.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 2 tbsp dried culinary lavender
  • 1 cup granulated sugar
  • 1 packet (1.75 oz) powdered pectin
  • 1 tbsp lemon juice

Instructions

1. In a large saucepan, combine the apple juice and dried lavender. Bring to a simmer over medium heat, then remove from heat, cover, and let steep for 30 minutes to infuse the lavender flavor.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the lavender to extract all the liquid. Discard the lavender.
3. Add the sugar, pectin, and lemon juice to the strained apple juice. Stir well to combine.
4. Bring the mixture to a rolling boil over high heat, stirring constantly to prevent burning. Boil for exactly 1 minute to ensure the pectin activates properly.
5. Remove from heat and skim off any foam from the surface with a spoon for a clearer jelly.
6. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, then seal with lids and rings.
7. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove and let cool completely on a towel-lined countertop.

With its smooth texture and aromatic flavor, this apple and lavender jelly is a delightful addition to morning toast or as a glaze for roasted meats. The floral lavender perfectly complements the tartness of the apples, creating a balance that’s both refreshing and indulgent.

Apple and Rosemary Jelly

Gracefully blending the sweet crispness of apples with the aromatic allure of rosemary, this Apple and Rosemary Jelly is a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for elevating your morning toast or as a refined accompaniment to cheeses, its versatility is matched only by its delightful flavor profile.

Ingredients

• For the jelly:
• 4 cups apple juice, freshly pressed
• 1/4 cup fresh rosemary leaves, finely chopped
• 1 package (1.75 oz) powdered pectin
• 4 1/2 cups granulated sugar
• 2 tbsp lemon juice

Instructions

1. In a large pot, combine the apple juice and rosemary leaves. Bring to a boil over medium-high heat, then reduce to a simmer for 5 minutes to infuse the flavors.
2. Strain the mixture through a fine-mesh sieve into another pot, pressing on the rosemary to extract all the liquid. Discard the rosemary.
3. Whisk in the powdered pectin until fully dissolved. Bring the mixture to a rolling boil that cannot be stirred down.
4. Add the sugar and lemon juice all at once, stirring constantly. Return to a full boil and boil exactly for 1 minute, then remove from heat.
5. Skim off any foam from the surface with a spoon. Pour the jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and bands.
6. Process the jars in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool undisturbed for 24 hours.

Zesty and herbaceous, this jelly boasts a smooth texture that spreads effortlessly, with the rosemary adding a subtle depth to the apple’s natural sweetness. Serve it alongside a charcuterie board or dollop it over roasted meats for an unexpected twist.

Apple and Thyme Jelly

Lusciously aromatic and subtly sweet, this Apple and Thyme Jelly combines the crispness of autumn apples with the earthy undertones of fresh thyme, creating a preserve that’s as versatile as it is delightful. Perfect for elevating your morning toast or as a sophisticated glaze for roasted meats, its refined flavor profile is sure to impress.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 1/4 cup fresh thyme leaves
  • 3 cups granulated sugar
  • 1/2 cup lemon juice
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large pot, combine the apple juice and thyme leaves. Bring to a simmer over medium heat, then remove from heat and let steep for 15 minutes to infuse the flavors.
2. Strain the mixture through a fine-mesh sieve into another pot, pressing on the thyme leaves to extract as much liquid as possible. Discard the thyme leaves.
3. Add the sugar and lemon juice to the strained apple juice, stirring until the sugar is completely dissolved.
4. Whisk in the powdered pectin until fully incorporated, then bring the mixture to a rolling boil over high heat, stirring constantly.
5. Boil for exactly 1 minute, then remove from heat. Skim off any foam from the surface with a spoon.
6. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal with lids and process in a boiling water bath for 10 minutes to ensure preservation.
7. Remove the jars from the water bath and let cool completely on a wire rack. Check the seals after 24 hours; the lids should not flex when pressed.

Uniquely balanced, this jelly boasts a smooth, spreadable texture with a vibrant apple flavor accented by the herbal notes of thyme. Try it as a glaze for pork tenderloin or stirred into a cup of hot tea for a comforting twist.

Apple and Basil Jelly

Zesty and refreshing, this Apple and Basil Jelly combines the sweetness of ripe apples with the aromatic punch of fresh basil, creating a condiment that’s as versatile as it is delightful. Perfect for elevating your morning toast or as a unique glaze for roasted meats, this jelly is a testament to the beauty of simple ingredients transformed through careful preparation.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 1/4 cup fresh basil leaves, finely chopped
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice and lemon juice over medium heat, stirring gently to mix.
2. Gradually whisk in the powdered pectin until fully dissolved, ensuring no lumps remain for a smooth jelly consistency.
3. Bring the mixture to a full boil, then add the sugar all at once, stirring continuously to prevent burning.
4. Once the sugar is completely dissolved, add the chopped basil leaves, stirring to distribute evenly throughout the mixture.
5. Continue to boil the mixture for exactly 1 minute, then remove from heat. Skim off any foam that forms on the surface for a clearer jelly.
6. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean with a damp cloth before sealing with lids.
7. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing, then remove and let cool undisturbed for 24 hours.

The resulting Apple and Basil Jelly boasts a vibrant flavor profile, with the sweetness of apples perfectly balanced by the herbal notes of basil. Its smooth, spreadable texture makes it an excellent companion to cheeses or as a glaze for poultry, offering a gourmet touch to any dish.

Apple and Chili Jelly

Fusing the sweetness of apples with the fiery kick of chili, this Apple and Chili Jelly is a delightful condiment that elevates any dish it accompanies. Perfect for those who appreciate a balance of flavors, it’s a versatile addition to your culinary repertoire.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp chili flakes
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice, lemon juice, and chili flakes. Bring to a boil over medium-high heat, stirring occasionally.
2. Once boiling, add the sugar and pectin, stirring continuously to prevent clumping. Tip: For a smoother jelly, strain the chili flakes before adding the pectin if desired.
3. Reduce the heat to medium and let the mixture simmer for 10 minutes, or until it thickens to a gel-like consistency when tested on a cold plate. Tip: To test, place a small amount on a chilled plate; if it gels, it’s ready.
4. Remove from heat and skim off any foam from the surface with a spoon. Tip: For a clearer jelly, avoid stirring too vigorously once the pectin is added.
5. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Uniquely combining sweet and spicy, this jelly boasts a smooth texture with a vibrant flavor profile. Serve it alongside sharp cheeses or as a glaze for roasted meats to add a memorable twist to your meals.

Apple and Star Anise Jelly

Just as the first hints of autumn begin to whisper through the trees, this Apple and Star Anise Jelly emerges as a sublime celebration of the season’s bounty, blending the crisp sweetness of apples with the warm, licorice-like notes of star anise for a preserve that’s both sophisticated and comforting.

Ingredients

• For the jelly:
• 4 cups apple juice, freshly pressed
• 1 cup granulated sugar
• 3 whole star anise
• 1 tablespoon lemon juice
• 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice, sugar, and star anise. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
2. Once boiling, reduce the heat to a simmer and add the lemon juice and powdered pectin, whisking vigorously to ensure the pectin is fully dissolved and no lumps remain.
3. Continue to simmer the mixture for 15 minutes, skimming off any foam that forms on the surface with a spoon for a clearer jelly.
4. Remove the star anise pods and discard. Test the jelly’s set by placing a small amount on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
5. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

With its velvety texture and a flavor that dances between sweet and spicy, this Apple and Star Anise Jelly is a versatile condiment that pairs beautifully with sharp cheeses, warm breads, or even as a glaze for roasted meats. Whether spooned over a morning scone or gifted in a decorative jar, it’s a taste of autumn that’s sure to enchant.

Apple and Clove Jelly

Just as the first crisp days of fall beckon for warmth and spice, this Apple and Clove Jelly emerges as a sublime preserve that captures the essence of the season in a jar. Its delicate balance of sweet and aromatic flavors makes it a versatile companion to both morning toast and evening cheese boards.

Ingredients

• For the jelly:
• 4 cups apple juice, freshly pressed
• 1 cup granulated sugar
• 2 tbsp lemon juice
• 1 tsp whole cloves
• 1 pouch (3 oz) liquid pectin

Instructions

1. In a large saucepan, combine the apple juice, granulated sugar, lemon juice, and whole cloves over medium heat, stirring until the sugar dissolves completely.
2. Increase the heat to high and bring the mixture to a rolling boil that cannot be stirred down, about 5 minutes.
3. Add the liquid pectin, stirring vigorously to ensure it’s fully incorporated, and return the mixture to a rolling boil for exactly 1 minute. Tip: Use a timer to avoid overcooking the pectin, which can affect the jelly’s set.
4. Remove the saucepan from the heat and skim off any foam from the surface with a spoon for a clearer jelly. Tip: Dipping the spoon in hot water before skimming can make this process easier.
5. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace, and seal according to canning guidelines. Tip: Wiping the jar rims with a clean, damp cloth before sealing ensures a proper closure.

Not only does this jelly boast a luminous amber hue, but its texture is impeccably smooth, with the cloves lending a subtle warmth that lingers pleasantly. Serve it alongside sharp cheddar for a delightful contrast or drizzle over warm biscuits for a comforting treat.

Apple and Cardamom Jelly

Unveiling the delicate balance of sweet and spice, this Apple and Cardamom Jelly is a testament to the art of preserving. Its vibrant flavor profile and silky texture make it a standout addition to any pantry, promising to elevate both sweet and savory dishes with its aromatic presence.

Ingredients

• For the jelly:
• 4 cups apple juice, freshly pressed
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cardamom
• 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice, lemon juice, and powdered pectin. Stir well to ensure the pectin is fully dissolved.
2. Place the saucepan over medium-high heat and bring the mixture to a full rolling boil, stirring occasionally to prevent sticking.
3. Once boiling, add the granulated sugar and ground cardamom, stirring continuously until the sugar is completely dissolved.
4. Allow the mixture to return to a boil, then let it boil vigorously for exactly 1 minute. This ensures the jelly will set properly.
5. Remove the saucepan from the heat and skim off any foam from the surface with a spoon for a clearer jelly.
6. Carefully ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Wipe the rims clean with a damp cloth to ensure a good seal.
7. Process the jars in a boiling water bath for 10 minutes to seal. Remove and let cool undisturbed for 24 hours.

Yielded with a glossy sheen and a fragrant aroma, this jelly pairs beautifully with sharp cheeses or as a glaze for roasted meats. Its smooth consistency and the warmth of cardamom make it a versatile condiment that’s as delightful on toast as it is in culinary creations.

Apple and Nutmeg Jelly

Harmoniously blending the crisp sweetness of apples with the warm, aromatic spice of nutmeg, this Apple and Nutmeg Jelly is a delightful preserve that captures the essence of autumn in a jar. Perfect for spreading on toast or as a glaze for meats, its versatility is matched only by its exquisite flavor profile.

Ingredients

• For the jelly:
• 4 cups apple juice, freshly pressed
• 1 cup granulated sugar
• 1/2 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice, lemon juice, and powdered pectin. Stir well to dissolve the pectin.
2. Bring the mixture to a rolling boil over high heat, stirring constantly to prevent sticking.
3. Once boiling, add the sugar and ground nutmeg, stirring until the sugar is completely dissolved.
4. Return the mixture to a full boil and cook for exactly 1 minute, then remove from heat. Tip: Use a timer to ensure precision for the perfect set.
5. Skim off any foam from the surface with a spoon for a clearer jelly. Tip: A metal spoon works best for skimming.
6. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top.
7. Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure preservation. Tip: Adjust processing time based on your altitude for safety.
8. Remove the jars and let them cool undisturbed for 24 hours. Check the seals before storing.

Lusciously smooth with a hint of spice, this jelly pairs wonderfully with sharp cheeses or can be dolloped onto warm scones for a comforting treat. Its vibrant flavor and glossy appearance make it a standout addition to any pantry.

Apple and Allspice Jelly

On a crisp autumn morning, there’s nothing quite like the warm, spiced aroma of Apple and Allspice Jelly wafting through the kitchen. This delicately balanced preserve captures the essence of fall, blending the tartness of apples with the deep, peppery notes of allspice for a truly enchanting flavor profile.

Ingredients

• For the jelly:
• 4 cups apple juice, freshly pressed
• 1 cup granulated sugar
• 2 tbsp lemon juice
• 1 tsp allspice berries, lightly crushed
• 1 pouch (3 oz) liquid pectin

Instructions

1. In a large pot, combine the apple juice, sugar, lemon juice, and allspice berries. Stir over medium heat until the sugar has completely dissolved.
2. Increase the heat to high and bring the mixture to a rolling boil that cannot be stirred down, about 5 minutes.
3. Add the liquid pectin, stirring vigorously to ensure it’s fully incorporated, and return the mixture to a rolling boil for exactly 1 minute. Tip: Use a timer to avoid overcooking, which can affect the jelly’s set.
4. Remove the pot from the heat and skim off any foam from the surface with a spoon for a clearer jelly. Tip: Dipping the spoon in hot water before skimming can make this process easier.
5. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean with a damp cloth before sealing with lids and rings. Tip: To test the set, place a small amount of jelly on a chilled plate; if it wrinkles when pushed, it’s ready.
6. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal, then remove and let cool completely on a towel-lined countertop.

Rich with the warmth of allspice and the bright acidity of apples, this jelly boasts a smooth, spreadable texture that’s perfect for morning toast or as a glaze for roasted meats. For a festive twist, layer it with creamy goat cheese on crackers for an elegant appetizer.

Apple and Blackberry Jelly

Lusciously combining the tartness of blackberries with the sweet crispness of apples, this Apple and Blackberry Jelly is a delightful preserve that captures the essence of late summer in every spoonful. Perfect for spreading on toast or pairing with cheese, its vibrant color and rich flavor are sure to impress.

Ingredients

• For the jelly:
• 4 cups apple juice, freshly pressed
• 2 cups blackberries, fresh or frozen
• 1 cup granulated sugar
• 2 tbsp lemon juice
• 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice, blackberries, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, for about 10 minutes until the blackberries are soft.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing gently on the solids to extract as much liquid as possible. Discard the solids.
3. Stir in the powdered pectin and bring the mixture to a full rolling boil that cannot be stirred down, over high heat.
4. Add the sugar all at once, stirring to dissolve. Return the mixture to a full rolling boil and boil exactly for 1 minute, stirring constantly.
5. Remove from heat and skim off any foam with a spoon. Pour the jelly into sterilized jars, leaving 1/4-inch headspace. Seal with lids and bands.
6. Process the jars in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool completely before storing.

Exquisitely set with a glossy sheen, this jelly boasts a perfect balance of sweetness and acidity. Serve it alongside a sharp cheddar for a sophisticated cheese board addition, or dollop over vanilla ice cream for a decadent dessert twist.

Apple and Raspberry Jelly

Just as the seasons transition, so do our cravings for desserts that reflect the time of year. This Apple and Raspberry Jelly is a harmonious blend of tart and sweet, perfect for those moments when you desire something light yet indulgent.

Ingredients

• For the jelly:
  • 2 cups apple juice
  • 1 cup raspberry puree
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • 2 packets unflavored gelatin
• For serving:
  • Fresh raspberries
  • Mint leaves

Instructions

1. In a medium saucepan, combine the apple juice, raspberry puree, and sugar. Heat over medium heat until the sugar dissolves, about 5 minutes.
2. Remove the saucepan from heat and stir in the lemon juice. Sprinkle the gelatin over the mixture and let it sit for 1 minute to bloom.
3. Return the saucepan to low heat and stir for 2-3 minutes until the gelatin completely dissolves. Avoid boiling to preserve the jelly’s delicate texture.
4. Strain the mixture through a fine-mesh sieve into a bowl to ensure a smooth consistency. Pour into individual serving glasses.
5. Refrigerate for at least 4 hours, or until set. The jelly should be firm to the touch but still quiver slightly.
6. Garnish with fresh raspberries and mint leaves before serving for a pop of color and freshness.

Offering a delightful contrast between the smooth jelly and the burst of fresh raspberries, this dessert is as visually appealing as it is delicious. Serve it in elegant glasses for a sophisticated presentation that’s sure to impress.

Apple and Strawberry Jelly

Delight in the harmonious blend of tart apples and sweet strawberries, encapsulated in a shimmering jelly that’s as pleasing to the eye as it is to the palate. This Apple and Strawberry Jelly is a testament to the beauty of simple ingredients transformed into an elegant dessert.

Ingredients

• For the jelly:
• 2 cups apple juice, freshly squeezed
• 1 cup strawberry puree, strained
• 1 cup granulated sugar
• 2 tbsp lemon juice
• 3 tbsp powdered pectin

Instructions

1. In a large saucepan, combine the apple juice, strawberry puree, and lemon juice over medium heat. Stir gently to mix.
2. Gradually add the powdered pectin while continuously stirring to prevent clumping. Bring the mixture to a full boil that cannot be stirred down, about 5 minutes.
3. Add the granulated sugar all at once, stirring vigorously to ensure it dissolves completely. Return the mixture to a rolling boil for exactly 1 minute, then remove from heat.
4. Skim off any foam from the surface with a spoon for a clearer jelly. Tip: A small amount of butter can help reduce foaming.
5. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean with a damp cloth to ensure a proper seal.
6. Process the jars in a boiling water bath for 10 minutes to preserve. Tip: Adjust processing time based on your altitude for safety.
7. Remove the jars and let them cool undisturbed for 24 hours. Check the seals before storing. Tip: The jelly will thicken as it cools, so patience is key.

This jelly boasts a vibrant hue and a perfect balance of flavors, with the apple’s crispness complementing the strawberry’s sweetness. Serve it alongside artisanal cheeses or as a glossy topping for morning toast to elevate any meal.

Apple and Blueberry Jelly

Kaleidoscopic in flavor and vibrant in hue, this Apple and Blueberry Jelly marries the tartness of fresh blueberries with the subtle sweetness of apples, creating a harmonious blend that’s as delightful on toast as it is spooned over vanilla ice cream.

Ingredients

• For the jelly:
  • 2 cups fresh blueberries
  • 2 medium apples, peeled and finely chopped
  • 1 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/2 cup water

Instructions

1. In a medium saucepan, combine the blueberries, chopped apples, sugar, lemon juice, and water over medium heat.
2. Stir the mixture gently until the sugar dissolves completely, about 5 minutes. Tip: Use a wooden spoon to prevent scratching your saucepan.
3. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally. The fruits should break down and the mixture will thicken slightly.
4. Remove the saucepan from the heat and let the mixture cool for 10 minutes. Tip: For a smoother jelly, blend the mixture with an immersion blender until desired consistency is reached.
5. Pour the jelly into clean, sterilized jars, leaving a 1/4-inch space at the top. Seal the jars tightly. Tip: To test the jelly’s set, place a small amount on a cold plate; if it wrinkles when pushed, it’s ready.
6. Allow the jelly to cool completely at room temperature before refrigerating. It will continue to thicken as it cools.

Heirloom in its appeal, this jelly boasts a luscious texture and a balance of flavors that elevate any breakfast or dessert. Try layering it with yogurt and granola for a parfait that’s as visually appealing as it is delicious.

Apple and Pear Jelly

Captivating the essence of autumn, this Apple and Pear Jelly combines the sweet tartness of apples with the subtle floral notes of pears, creating a harmonious blend that’s both refreshing and comforting. Perfect for spreading on toast or as a glaze for meats, its versatility is matched only by its delightful flavor profile.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 2 cups pear juice, freshly pressed
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large pot, combine the apple juice, pear juice, and lemon juice over medium heat. Stir gently to mix.
2. Gradually add the powdered pectin to the juice mixture, whisking continuously to prevent clumps. Bring the mixture to a full boil that cannot be stirred down.
3. Once boiling, add the granulated sugar all at once, stirring vigorously to ensure it dissolves completely. Return the mixture to a rolling boil for exactly 1 minute, then remove from heat. Tip: Use a wooden spoon for stirring to avoid scratching your pot.
4. Skim off any foam that forms on the surface with a slotted spoon to ensure a clear jelly. Tip: For an extra clear jelly, let the mixture sit for a minute before skimming to allow the foam to gather.
5. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars according to manufacturer instructions. Tip: Wipe the rims of the jars with a clean, damp cloth before sealing to ensure a proper seal.

Finished with a glossy sheen, this jelly boasts a firm yet spreadable texture, with layers of flavor that deepen over time. Serve it alongside a cheese board for an elegant touch, or dollop it over vanilla ice cream for a simple yet sophisticated dessert.

Apple and Quince Jelly

Brimming with the essence of autumn, this Apple and Quince Jelly captures the delicate balance between tart and sweet, offering a sublime spread that elevates any morning toast or cheese platter to gourmet status.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 2 cups quince, peeled and finely chopped
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice and chopped quince. Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes, stirring occasionally, until the quince is soft.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing gently to extract all the juice. Discard the solids.
3. Add the sugar and lemon juice to the strained liquid, stirring to combine. Bring the mixture to a full rolling boil that cannot be stirred down.
4. Quickly stir in the powdered pectin, then return to a full boil for exactly 1 minute, stirring constantly to prevent burning.
5. Remove from heat and skim off any foam with a spoon. Pour the jelly into sterilized jars, leaving 1/4 inch of headspace, and seal according to canning guidelines.

Lusciously smooth with a vibrant hue, this jelly boasts a firm set that glistens invitingly. Pair it with sharp cheddar for a contrast of flavors or dollop atop warm scones for a decadent treat.

Apple and Plum Jelly

Nothing heralds the arrival of autumn quite like the harmonious blend of apples and plums, transformed into a luscious jelly that captures the essence of the season. This Apple and Plum Jelly is a testament to the beauty of simplicity, offering a perfect balance of tart and sweet, with a velvety texture that glistens in the light.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 2 cups plum puree, strained
  • 1 1/2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large saucepan, combine the apple juice and plum puree over medium heat, stirring gently to blend.
2. Gradually whisk in the powdered pectin until fully dissolved, then bring the mixture to a rolling boil that cannot be stirred down, about 5 minutes.
3. Add the sugar and lemon juice, stirring continuously to prevent burning, and return to a full boil for exactly 1 minute to activate the pectin.
4. Remove from heat and skim off any foam with a spoon for a clearer jelly.
5. Carefully ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace, and seal according to canning guidelines.
6. Process the jars in a boiling water bath for 10 minutes to ensure preservation, then let cool undisturbed for 24 hours.

Unveil a jar of this exquisite jelly to discover a glossy, firm set that spreads effortlessly, with a vibrant flavor profile that elevates morning toast or pairs beautifully with aged cheeses. Its radiant hue and aromatic presence make it a standout gift, embodying the warmth and richness of the harvest season.

Apple and Peach Jelly

Zesty and vibrant, this Apple and Peach Jelly captures the essence of late summer with its harmonious blend of sweet peaches and tart apples, enveloped in a shimmering, jewel-toned jelly that’s as delightful to behold as it is to savor.

Ingredients

• For the jelly:
• 4 cups peeled, diced apples
• 4 cups peeled, diced peaches
• 2 cups granulated sugar
• 1/4 cup lemon juice
• 1 packet (1.75 oz) powdered pectin
• 1/2 tsp butter (to reduce foaming)

Instructions

1. In a large pot, combine the diced apples, peaches, lemon juice, and pectin. Stir well to ensure the fruit is evenly coated with pectin.
2. Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly to prevent sticking.
3. Add the sugar and butter all at once, stirring vigorously to dissolve the sugar completely. Return the mixture to a full rolling boil and boil for exactly 1 minute, continuing to stir.
4. Remove the pot from the heat and skim off any foam from the surface with a spoon for a clearer jelly.
5. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean with a damp cloth to ensure a proper seal.
6. Process the jars in a boiling water bath for 10 minutes to seal. Remove and let cool undisturbed for 24 hours.

Just as the seasons transition, so does the texture of this jelly—firm yet yielding, with bursts of fruit flavor that dance on the palate. Serve it alongside sharp cheeses or as a glistening topping for morning toast to elevate the ordinary into the extraordinary.

Apple and Apricot Jelly

Gracefully blending the tartness of apples with the sweet, floral notes of apricots, this Apple and Apricot Jelly is a delightful preserve that captures the essence of late summer in every spoonful. Perfect for spreading on toast or as a glaze for meats, its vibrant flavor and jewel-like clarity will elevate any table.

Ingredients

• For the jelly:
  • 4 cups apple juice, freshly pressed
  • 2 cups apricot puree, strained
  • 1 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. In a large pot, combine the apple juice and apricot puree over medium heat, stirring occasionally until the mixture reaches a gentle simmer.
2. Gradually whisk in the powdered pectin until fully dissolved, then bring the mixture to a rolling boil that cannot be stirred down, about 1 minute.
3. Add the granulated sugar and lemon juice, stirring continuously to prevent burning, and return to a full boil for exactly 1 minute to ensure proper setting.
4. Remove from heat and skim off any foam with a spoon for a clearer jelly.
5. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace, and seal according to canning guidelines to preserve its freshness.

Kissed by the sun, this jelly sets into a firm yet spreadable consistency, with a balance of fruity sweetness and a hint of citrus sharpness. Try pairing it with sharp cheeses or as a filling for thumbprint cookies to showcase its versatile charm.

Conclusion

Whether you’re a seasoned canner or new to the kitchen, our roundup of 25 Delicious Apple Jelly Recipes for Every Season offers something sweet for everyone. From classic flavors to innovative twists, these recipes promise to delight your taste buds year-round. We’d love to hear which ones become your favorites—leave a comment below and don’t forget to share the love on Pinterest!

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