How to Make Homemade Apple Jelly Without Pectin (Using Wild Apples)

If you're swimming in wild apples and looking for a simple, natural way to preserve their flavor, this homemade apple jelly recipe is for you. Best of all, it doesn’t use commercial pectin! Instead, it relies on the natural pectin found in apples, a bit of lemon juice, and good old-fashioned patience. Follow along as we walk you through the steps of making rich, golden apple jelly from scratch — using nothing but apples, water, sugar, and lemon juice.

Why Make Apple Jelly Without Pectin?
Using no added pectin lets the flavor of the apples shine through. It’s also a more traditional, rustic method that many home preservers prefer. Whether you're canning from your backyard apple tree or making use of wild apples from a nearby orchard, this is a fantastic way to turn your harvest into something delicious and shelf-stable.

Ingredients (Per Batch)
5 pounds of apples (wild or garden-grown)

6 cups of water

4 cups of organic cane sugar

3 tablespoons of fresh lemon juice

You can double or triple this recipe if you're dealing with a big apple haul — just scale the ingredients accordingly.

Step 1: Wash and Prep the Apples
Start by weighing your apples — you’ll need 5 pounds per batch. Give them a good rinse, checking for bad spots or wormholes, especially if you’re using wild apples. No need to peel or core them — just slice them roughly and toss them into a large pot.

Tip: Keep your compost bin nearby for any questionable bits you want to discard.

Step 2: Simmer to Extract Juice and Natural Pectin
Add 6 cups of water to the pot and turn the heat to high. Bring everything to a boil, then let it simmer. You're aiming to break down the apples fully — this usually takes 15 to 30 minutes. The apples will become soft and mashable, almost like chunky applesauce. This process extracts both the juice and the natural pectin needed to thicken the jelly.

Step 3: Strain the Juice
Set up a jelly bag or a fine-mesh strainer over a large bowl or pot. Pour the hot apple mixture into the bag and let it drain for at least 30 minutes to an hour. Avoid squeezing the bag, as that can push pulp into your jelly and make it cloudy.

Step 4: Add Sugar and Lemon Juice
Measure out your juice. You want 5 cups of juice per batch. If you come up short, top it off with a bit of water or juice from a second batch. Pour the juice into a clean pot and stir in:

4 cups of organic cane sugar

3 tablespoons of lemon juice (for acidity and to help with jelling)

Step 5: Boil to the Jelling Point

Bring your mixture to a rolling boil, stirring frequently to prevent scorching. You're aiming for a temperature of 220°F (104°C), which is the jelling point for most fruit preserves. You can also test using the cold plate method: place a spoonful of jelly on a chilled plate, wait a few seconds, then run your finger through it. If it wrinkles, it’s ready.

Step 6: Jar and Can
While your jelly is boiling, sanitize your jars and lids in hot water. Once the jelly hits the right consistency, ladle it into the hot jars, leaving about 1/4 inch of headspace. Wipe the rims, add lids, and screw on bands until fingertip tight.

Process the jars in a boiling water bath for 10 minutes (or follow your altitude-specific guidelines).

Step 7: Let It Cool and Seal
Once processed, remove jars and let them cool on a towel or rack. Listen for the satisfying “pop” of the lids sealing. Let the jars sit undisturbed for 12–24 hours, then check the seals. Store any unsealed jars in the fridge.

Final Thoughts: A Rewarding, Old-School Jelly

Making pectin-free apple jelly is a bit of a time investment, but the payoff is a beautifully clear, naturally flavored preserve that pairs perfectly with toast, pork chops, or even as a glaze for baked goods. Plus, it’s a great way to use up extra apples without waste.