Apple Jelly Recipe That Tastes Like Apple Pie

I just made an Apple Pie Jelly Recipe that’s basically apple pie in a jar and I’m only telling you because you owe me coffee.

I’m obsessed with this Apple Pie Jelly Recipe because it tastes like apple pie in a jar. I love the big apple punch, then the follow-up of toasted spice from cinnamon sticks and that hit of pure vanilla extract (optional, but it makes it taste like pie).

I adore spreading it on toast, stirring it into oatmeal, and dunking a spoon straight in when no one is looking. I give out Apple Preserves as holiday gifts and people act like I dropped gold.

But it’s simple, messy, brilliant fruit joy you can smear on everything. I hoard jars.

No apologies.

Ingredients

• Apple juice: sweet, bright base that makes it taste like real pie.
• Sugar: gives body and that candy-sweet pie hit.
• Pectin: helps it set so your jelly isn’t runny.
• Lemon juice: adds zip, keeps color, balances sweetness.
• Cinnamon sticks: warm, cozy spice that screams apple pie.
• Cloves: deep, spicy nudge, tiny but powerful.
• Allspice berries: peppery, round note that glues spices together.
• Cardamom pods: floral, citrusy pops that surprise you.
• Ground ginger: a little heat and baked good vibe.
• Nutmeg: nutty, warm hit that smells like grandma’s kitchen.
• Basically vanilla: makes it smell and taste like pie.
• Plus butter: calms foam and keeps things clearer.
• Salt: tiny pinch that wakes up all the sweetness.

Ingredient Quantities

• 6 cups fresh apple juice (about 8 to 10 medium apples, juiced and strained)
• 5 cups granulated sugar
• 1 (1.75 oz) package powdered fruit pectin
• 1/4 cup bottled lemon juice
• 3 cinnamon sticks
• 8 whole cloves
• 8 whole allspice berries
• 6 green cardamom pods, lightly crushed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon pure vanilla extract (optional, but it makes it taste like pie)
• 1 tablespoon unsalted butter (optional, to reduce foaming)
• Pinch of salt

How to Make this

1. Put the apple juice, lemon juice, cinnamon sticks, cloves, allspice berries, crushed cardamom pods, ground ginger and nutmeg into a large heavy pot and heat gently until it just reaches a simmer, cover and let it steep off heat for 20 minutes so the spices infuse the juice.

2. After steeping, strain the juice through a fine mesh sieve or cheesecloth back into the pot, pressing the solids to get all the flavor out, discard the spices.

3. Return the strained juice to the stove and bring it to a full rolling boil over high heat.

4. While the juice is heating, mix the powdered pectin with about 1/2 cup of the granulated sugar in a small bowl to help it incorporate without clumping.

5. When the juice is at a full boil, whisk in the pectin-sugar mixture quickly, then add the rest of the sugar all at once, stir briskly so the sugar dissolves and the mixture returns to a vigorous boil.

6. Boil hard and stirring constantly for 1 to 2 minutes until the jelly reaches a good gel stage and the sugar is fully dissolved; add the tablespoon of butter now if you want less foam and a smoother surface.

7. Remove the pot from the heat, stir in the vanilla extract (if using) and a pinch of salt, taste and adjust if needed, skim any foam with a spoon.

8. Ladle the hot jelly into hot sterilized jars leaving about 1/4 inch headspace, wipe rims clean, place lids and screw bands on fingertip tight.

9. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed), then remove and let cool undisturbed for 12 to 24 hours; check seals, label and store in a cool dark place or refrigerate after opening.

Equipment Needed

1. Large heavy pot (at least 6 quart) for simmering and boiling the juice
2. Fine mesh sieve or cheesecloth for straining the spices out
3. Measuring cups and spoons for juice, sugar, pectin and spices
4. Small bowl to mix powdered pectin with a bit of sugar
5. Whisk for blending the pectin and for stirring in sugar quickly
6. Long-handled wooden spoon or heatproof spatula for constant stirring
7. Ladle for filling hot jars without splashing
8. Sterilized canning jars with lids and screw bands, plus a towel to keep them hot
9. Large stockpot with a rack or canning pot for the boiling water bath
10. Jar lifter or tongs and a magnetic lid lifter to safely remove hot jars and lids

FAQ

Apple Jelly Recipe That Tastes Like Apple Pie Substitutions and Variations

• Apple juice (6 cups): substitute with 6 cups pear juice or white grape juice for a milder flavor, or use 4 cups apple juice plus 2 cups unsweetened cranberry juice for a brighter tartness. If using pear or grape, you might want a touch more lemon juice to keep it from tasting flat.
• Granulated sugar (5 cups): swap with an equal amount of cane sugar or light brown sugar for a deeper, caramel note. If using brown sugar, reduce added vanilla a little since brown sugar adds molasses flavor.
• Cinnamon sticks, cloves, allspice, cardamom (whole spices): you can replace the whole spice mix with 2 teaspoons ground cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon ground allspice, and 1/4 teaspoon ground cardamom. Add them near the end of cooking to keep them from getting bitter. Use a spice bag or cheesecloth if you prefer removing solids later.
• Lemon juice (1/4 cup): substitute with 3 tablespoons apple cider vinegar plus 1 tablespoon water for acidity if you run out of lemons, or 1/4 cup bottled lime juice for a sharper citrus note. Vinegar changes flavor slightly so taste as you go.

Pro Tips

1) Taste and adjust the spice strength after steeping but before you boil. If it’s too strong dilute with a little extra apple juice, too weak add a tiny pinch more ginger or another crushed cardamom. Spices keep getting stronger as they cook so don’t overdo it at first.

2) To avoid gritty pectin clumps mix the powdered pectin with a bit of sugar first and sift it if you can. Whisk it in fast once boiling starts and keep stirring hard for that full 1 to 2 minutes so it fully dissolves. If you stop stirring it can stick to the bottom and scorch.

3) Foam ruins jar presentation and can mess with seals, so add the butter right after boiling and skim any remaining foam with a spoon. Another trick: run a clean knife around the inside of the pot while it’s cooling to break bubbles.

4) Test for set on a chilled plate before you jar everything. Put a small spoonful on a plate from the freezer, wait 30 seconds and push it with your finger. If it wrinkles up it’s good. If not, you can boil a minute more and re-test. Better than guessing and ending up too runny.