To Prepare Juice

1. Select about one-fourth under-ripe and three-fourths fully ripe tart apples.
2. Sort, wash, and remove stem and blossom ends; do not pare or core.
3. Cut apples into small pieces. Add water, cover, and bring to a boil on high heat.
4. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft.
5. Extract juice.

To Make Jelly

1. Measure apple juice into a kettle.
2. Add lemon juice and sugar and stir well.
3. Boil over high heat to 8°F above the boiling point of water, or until jelly mixture sheets from a spoon.
4. Remove from heat; skim off foam quickly.
5. Follow canning and processing directions below for a safe, shelf-stable product.

Canning Instructions

For best practices, read resources from the National Center for Home Food Preservation. Read Using Boiling-Water Canners before beginning to make jam or jelly at home. Read the USDA Complete Guide to Home Canning: Guide 1 Principles of Home Canning if you are new to canning.

1. Sterilize canning jars in boiling water.
2. Pour hot jelly immediately into hot, sterilized jars, leaving ¼-inch headspace.
3. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
4. Process the filled, lidded jars in a boiling water canner.
5. Carefully remove jars from boiling water; let cool.
6. Remove screw bands after about 12 to 24 hours.
7. Label and date product.
8. Store product in a dark, dry, cool location.

Processing Details

Determine processing times at altitude using a boiling-water canner.

• Jar Sizes: Half-pints or Pints
• Type of Pack: Hot

Processing Time

• At 1 to 1 to 1,000 feet altitude: 5 minutes
• At 1,001 to 6,000 feet altitude: 10 minutes
• Over 6,000 feet altitude: 15 minutes

Recipe Source

This is a tested, evidence-based recipe from the National Center for Home Food Preservation. University of Georgia Extension.