• Apple Pie Jelly

    Enhance your morning toast with this delectable Apple Pie Jelly recipe! A great way to get delicious fall flavors without having to heat up the entire house.

    You'll Need:

    4 c. Apple Juice
    1 Tbs Maple Syrup
    5 c. Sugar
    3 tsp. Cinnamon
    1 tsp. Nutmeg
    1 Box powdered pectin


    Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.

    Add the pectin and bring to a hard boil over high heat until it dissolves into the juice. Slowly stir in the sugar and bring back to a rolling boil over high heat.

    Boil for one full minute (if you use a candy thermometer to be exact, it should read 220 degrees !)

    Remove from heat and skim off foam with a metal spoon.

    Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.


    Can Stock Photo Inc. / matka_Wariatka
    Comments 6 Comments
    1. farmkat's Avatar
      farmkat -
      This sounds good... just need to find my canner and buy a candy thermometer!

      Budget101-are all your recipes tried-and-true by you?
    1. denisestahle's Avatar
      denisestahle -
      what is pectin i never heard of this or does it have another name?
    1. kbeeps's Avatar
      kbeeps -
      Quote Originally Posted by denisestahle View Post
      what is pectin i never heard of this or does it have another name?
      Pectin is a necessary ingredient in many jam and jelly recipes - it helps them set. You should be able to find it in any grocery store (usually with the canning supplies). It comes in two forms - liquid or powdered. Sure-Jell is a popular brand here in the Pacific Northwest.
    1. peggyallen's Avatar
      peggyallen -
      can I use sweetener instead of sugar?
    1. Lorelei's Avatar
      Lorelei -
      This sounds so yummy and easy!! I'am going to try this!
    1. LimeRise's Avatar
      LimeRise -
      How much is in a box of powered pectin (I think in Aust it is called jamsetta and the box - packet size are sure to be different. TIA


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