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This spiced apple jelly recipe livens up the plain apple flavor with some traditional pairings including lemon juice, cinnamon, cloves, and allspice.
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5 from 6 votes

Spiced Apple Jelly Recipe (No Added Pectin)

This spiced apple jelly recipe livens up the plain apple flavor with some traditional pairings including lemon juice, cinnamon, nutmeg and cloves.
Prep Time45 mins
Cook Time1 hr
Resting Time3 hrs
Total Time1 hr 45 mins
Course: Canning
Cuisine: American
Keyword: spiced apple jelly
Servings: 6 half pint jars
Calories: 35kcal
Author: Grow a Good Life



Extract the apple juice:

  • Wash the apples plain water, remove any bad spots, and roughly chop into pieces. Use a kitchen scale to weigh out 3 pounds.
  • Combine the prepared fruit in a large saucepan with enough water so that the fruit is barely covered, about 3 cups.
  • Bring to a boil over medium-high heat then reduce to a simmer over low heat. Simmer until the apple’s skins are soft and the juices are released.
  • Gently mash the apples with a potato masher and continue simmering over low heat for 30 minutes, stirring occasionally. Simmer low and slow because excess heat can destroy the natural pectin.
  • Strain through a damp jelly bag or double layers of cheesecloth. Allow the apples to strain for several hours, or overnight. If you want clear jelly, do not squeeze the bag. Discard solids.

Prepare your canning equipment:

  • Wash your canning jars and lids in warm, soapy water and rinse thoroughly. Place the jar rack into the water bath canner. Set the jars into the canner, add water, and boil jars for 10 minutes to sterilize.
  • Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use.

Make your apple jelly:

  • Measure out about 4 cups of the apple juice and pour into a saucepan.
  • Add the sugar, lemon juice, cinnamon, nutmeg, cloves, and stir to dissolve.
  • Bring to a boil over medium-high heat, stirring constantly, until jelly stage. (See notes)

Can your apple jelly:

  • Spread kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel. 
  • Use your canning ladle and funnel and add the spiced apple jelly to warm jars leaving 1/4-inch headspace. Wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
  • Use your jar lifter to place the jars back into canner leaving space in between them. 
  • Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 ft. (adjust processing time for your altitude if necessary).
  • When processing time is complete, turn off heat and allow the canner to cool down and settle for about 10 minutes. 
  • Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
  • Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields about 4-6 pint jars depending on the natural pectin level in your apples.


Serving: 0.5ounce | Calories: 35kcal