Enjoy this homemade apple jelly on peanut butter & jelly sandwiches, spread on toast, or use it as a natural pectin in other jams.
For an added bonus, make apple sauce using the leftover pulp from the apples once you’ve run them through the food mill or strainer.
I love apple season! There are so many different varieties to choose from, and they taste so much better when you pick them yourself at a local orchard or get from a local farmer’s market.
Eating apples raw is a delicious and healthy way to enjoy them, but you can also enjoy the flavors of the season by canning apple butters and jellies.
Did you know apple jelly can be used as natural pectin?
Apple Jelly has always been my favorite jelly. I typically enjoy it on a PB&J sandwich or toast, but recently I learned you can also use apple jelly as natural pectin in other jams.
I decided to make some apple jelly to eat on my sandwiches and toast and save some to use in other recipes that need extra pectin to come together.
I got the recipe for this Apple Jelly Pectin from Wendy of SUNCHOWDER’S EMPORIA. Wendy makes beautiful artisan jams, chutneys and pickles.
Wendy made Sweet Cherry Pinot Grigio Jam with some of her apple pectin. I made Muscadine Jelly. The apple jelly pectin worked really well in the muscadine jelly.
What a great post. I’m going to try this. Good reason to finally buy the chinois I’ve always wanted!
Ah Cathy! I am so proud and excited to see this đŸ™‚ You did a marvelous job and gave a great tutorial. I also make applesauce with the apples and my special secret ingredient is Boiled Cider Syrup which I use as my sweetener along with fresh lemon and spices. Thank you so much for the mention and I am so pleased that you posted this. My recipe was inspired by the famous Christine Ferber.
Elwood, I think you should try making this. It’s fun! I loved using the chinois.
Wendy, Boiled Cider Syrup sounds delicious. I’ll have to try that next time. I loved the recipe and your tip about letting it rest for 5 minutes. It really works!
What a great idea to use as pectin! I am new to the preserving process and loving it. How do I use as pectin and how much do I use? Thanks for sharing.
Hi Mamasue, I experimented to see how much pectin to use. I am relatively new to the canning process myself so I wasn’t sure either. Wendy used one jar for her Sweet Cherry Pinot Grigio Jam. I used one jar in some other jelly I made. Will post about that soon.