Dried Apple Jelly
Submitted by sam_b
Homemade dried apple jelly made with just four ingredients and no added pectin. Boil dried apple slices into a concentrated juice, sweeten with sugar and lemon, then cook to a gorgeous, spreadable set.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsNo pectin needed here. Dried apples are naturally loaded with pectin, so when you boil them down and strain the juice through a jelly bag, you get a concentrate that sets up beautifully on its own.
A squeeze of lemon juice brightens the flavor and helps the jelly gel. The result is a clear, amber spread with a deep, concentrated apple flavor that fresh apples just can’t match.
This is a fantastic way to stock the pantry year-round, since dried apples are always in season.
Kitchen Tips
- The “sheet test” is your best friend. Dip a cold metal spoon into the boiling jelly, lift it, and tilt. When two drops merge and sheet off the edge in a single curtain, it’s ready.
- Don’t squeeze the jelly bag. Let it drip on its own overnight for crystal-clear jelly. Squeezing pushes pulp through and makes it cloudy.
- If your jelly doesn’t set after cooling, you can reboil it with a splash more lemon juice to help it along.
Ingredients
Directions
Wash apples.
Add water, cover, and boil 30 minutes. Drain through jelly bag.
(There should be about 3½ cups juice.) Add 1 tablespoon lemon juice and ½ cup sugar to each cup apple juice.
Boil until jelly sheets from spoon.
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