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–+ servings
Two mason jars of apple jelly next to three red apples.

Making and Canning Reduced-Sugar Apple Jelly

This homemade, reduced-sugar apple jelly is delicious, healthy, and a welcome change on sandwiches and biscuits.
Prep Time 2 hours 15 minutes
Processing Time 10 minutes
Serving Size 4 half-pints

Equipment

  • half-pint mason jars, lids, and screw bands
  • jar lifter
  • funnel
  • ladle
  • nonmetallic spatula or chopstick (or anything else to remove air bubbles)
  • boiling-water canner and rack
  • medium bowl
  • medium saucepan
  • whisk
  • measuring cups
  • measuring spoons

Ingredients

  • 1 box Pomona's Universal Pectin (which includes pectin and calcium powder)
  • 4 pounds apples
  • 4 cups water
  • 1/4 cup lemon juice
  • 1 cup sugar

Instructions

  • Core and chop the apples and put them in a saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat, cover, and simmer for 15 minutes stirring occasionally.
  • Remove from heat and mash the apples. Transfer mashed apples to a dampened jelly bag or flour sack towel. Hang up and let it drip into bowls for at least 2 hours or until it stops dripping.
  • Prepare the calcium water by mixing 1/2 cup of water with 1/2 teaspoon of Pomona's calcium powder. Set aside for later and refrigerate leftover calcium water for future use.
  • Sterilize the mason jars by boiling them in the water canner for 10 minutes. Then take off the heat.
  • In a separate bowl, mix 1 cup of sugar with 4 teaspoons of Pomona's pectin.
  • After 2 hours of dripping, mix 4 cups of apple juice, 1/4 cup lemon juice, and 4 teaspoons of calcium water in a medium saucepan.
  • Bring juice to a boil over high heat and then very slowly whisk in the sugar and pectin mixture. Stir constantly and vigorously for 1 to 2 minutes until all the pectin and sugar is dissolved. Once the jelly returns to a full boil, remove it from the heat.
  • Remove your jars from the canner and ladle hot jelly into the hot jars leaving 1/4 inch of headspace at the top. Add the lids and screw the bands on until fingertip tight.
  • Lower the filled jars carefully into the canner. Add the cover and bring the water to a rolling boil and process for 10 minutes (adjusting for altitude). Turn off the heat, remove the cover, and sit for an additional 5 minutes.
  • Remove the jars carefully and let them cool for 12 to 24 hours. Then check that the lids have sealed, label the jars, and store.