How to Make Homemade Apple Jelly Using Store-Bought Apple Juice

Looking for a simple, time-saving way to make delicious apple jelly at home? You're in the right place! In this recipe from Jamie at Useful Knowledge, we’ll show you how to make homemade apple jelly using all-natural store-bought apple juice, raw cane sugar, and pectin. No peeling, chopping, or juicing apples required—this method is quick, easy, and perfect for first-time canners.

?? Why Use Store-Bought Apple Juice?
Making apple jelly the traditional way can be a time-consuming process. But by using all-natural apple juice from the store, you can skip straight to the fun part: making and canning your jelly. Just make sure to read the label when choosing your juice—look for a product that is 100% apple juice with no added sugar or preservatives for the best results.

?? Ingredients You’ll Need
To make approximately 7 eight-ounce jars of apple jelly, gather the following:

4 cups of all-natural apple juice

1 package of Sure-Jell pectin (regular, not low-sugar)

4½ cups of raw cane sugar (or white sugar if you prefer)

? Tip: Sure-Jell’s regular version is all-natural and doesn’t contain added chemicals like the low-sugar version might.

?? Prepping Your Equipment
Sterilize Your Jars
Place 7 eight-ounce Mason jars in your oven at 250°F for about 20 minutes while you prep the jelly. This helps prevent contamination and ensures a safe canning process.

Warm the Lids
Place your jar lids in a small saucepan of warm water. This softens the seal and helps them adhere better.

????? How to Make Apple Jelly
1. Mix Juice and Pectin
In a large pot, combine 4 cups of apple juice and 1 package of Sure-Jell. Stir well.

2. Bring to a Full Rolling Boil
Heat the mixture over high heat, stirring regularly, until it reaches a full rolling boil—this means it keeps boiling even while you stir. Let it boil for 1 minute.

3. Add Sugar
Stir in 4½ cups of sugar, making sure to dissolve any clumps. Return the mixture to a full rolling boil and continue boiling for 1 more minute, stirring constantly.

?? Watch closely! Jelly mixtures can quickly boil over—lower the heat if needed while keeping the boil steady.

?? Canning the Jelly
Skim the Foam
If any foam forms on top of the jelly, skim it off with a spoon. Some people add a pat of butter to reduce foam, but we prefer to keep it pure and natural.

Fill the Jars
Using a canning funnel, fill each hot jar to just below the rim (right at the bottom of the funnel). This gives you the perfect headspace for sealing.

Wipe and Seal
Wipe each jar rim with a damp paper towel to remove any sticky residue. Place a warm lid on each jar, then screw on the bands until fingertip tight.

Flip the Jars
Carefully turn the jars upside down for 5 minutes. This heat-processes the lids and helps them seal properly.

Cool and Seal
After 5 minutes, flip the jars right side up and let them cool. You’ll start to hear the satisfying ping! of the lids sealing within about 30 minutes.

?? The Next Morning: Jelly Perfection
Once cooled, your apple jelly will be fully set with a beautiful amber color and smooth texture. Spread it on toast, biscuits, or use it as a glaze for meats and desserts.

?? This jelly is not only delicious but also makes a thoughtful homemade gift!

????? Final Thoughts
With just three ingredients and store-bought juice, this easy apple jelly recipe is perfect for anyone wanting to dip their toes into home canning. You’ll save time, avoid food waste, and still end up with a high-quality jelly that tastes like it was made from scratch.

Try it out and enjoy the sweet rewards of homemade apple jelly!