The Country Cook

Recipes for the busy cook!

Apple Pie Jelly

by 261 Comments

Share
Tweet
Pin
Stumble

Disclosure: I received a Ball Jam & Jelly Maker from the company to test and review. No other compensation was given. All opinions of this product are my own.

Making jam and jelly

One of my favorite holiday gifts to give is jams and jellies. I enjoy the process of making it and I love to share that with my friends and family. It’s the gift that keeps on giving. They have something to enjoy whenever they please and I feel good about giving something I made myself. I am not a particularly arts & crafty person so anything that involves sewing or gluing is usually out of the question. But making jelly I can handle.
In the summer, I like to use lots of fresh fruits and I’ll take a couple of days and blitz out a bunch of jams. Of course, you can make jam in the winter too. Frozen fruits work just as well and they are frozen at the peak of freshness so you still get a tasty end result. And jellies are even easier to make because you can use store bought fruit juices. So don’t just think of canning and preserving as a purely summertime venture. You can have fun making jams and jellies any time of year.
I was recently given the opportunity to try out the new Ball Jam & Jelly Maker. I thought it would be fun to try it out and see how it compared to my usual way of making jams and jellies.  I was intrigued by the SmartStir technology that stirs the jam and jelly back and forth while it cooks.  First it stirs clockwise, then counter clockwise. It does that several times while cooking.
The Jam & Jelly Maker even comes with it’s own recipe book so you get perfect results every time.
So as I was browsing the cookbook, I saw a recipe for Apple Jelly. And that got me to thinking. I wonder how good this jelly would be if I made it taste like Apple Pie. Apple Pie Jelly…now that got my engines to turning.
So, I decided to take Ball’s Apple Jelly and make it into Apple Pie Jelly. I thought my friends and family would really love this flavor this time of year. I just tweaked the types of sugar used in their recipe and added spices. But I kept all other measurements the same to ensure that it would set up properly.
All I can say is it turned out so scrumptious. It has such a great apple pie flavor that a little jelly goes a long way. We even warmed a little up and poured it over some vanilla ice cream.
I cannot even begin to describe how much we loved that little treat. All those apple pie flavors – in a jelly. I think y’all are really going to love this one.
Ingredients:
3 cups unsweetened apple juice
4 tbsp. classic pectin
1 tsp. butter
2 cups white sugar
1 1/3 cups light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Directions:

Put apple juice in a medium bowl. Slowly whisk in pectin to the apple juice.
The pectin should dissolve into the apple juice. This is really important to ensure your jelly sets up. Pour juice mixture into the pot of the jam maker.

Add butter to the pot. Butter helps reduce foaming when making jams/jellies.
Press “jelly” button.  The cook time will automatically default to 25 minutes.

Then press enter.

Cook’s Note: I created this recipe using Ball’s Apple Jelly recipe as a base. The Apple Jelly recipe in the Jam Maker cookbook did not state whether to put the lid on the Jam & Jelly Maker while making this jelly. However, I noticed in other recipes in the cookbook, it would say specifically to put the lid on. The mixture does boil and therefore it may pop a little and possibly get onto your counters. So I ended up putting the lid on after a few minutes.
I don’t think this affected my end jelly result. I did, however, go in the last few minutes of cooking and whisk the jelly mixture because some of the sugar had clumped up a bit. Which was not a problem and the jelly ended up coming out fine. Just keep this in mind if making this jelly with the jam & jelly maker.  
Wait 4 minutes for jam maker to sound 4 short beeps indicating that it is time to add sugar. Whisk in white sugar, brown sugar, cinnamon & nutmeg while the stirrer is still running.
The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam& Jelly Maker. The appliance will beep again at the end of the process signaling jelly cooking is complete. As I stated earlier, I did whisk the mixture about 2 minutes before cooking was complete just to get rid of a few clumps of sugar.  This is probably because I used some brown sugar in this recipe and that tends to easily clump. Press cancel and unplug the appliance.

Your jelly is ready to go. Remove the stirrer and begin pouring into your jars.

This recipe makes enough to fill (4) Half-pint jars. I’m using these wide mouth jelly jars because I thought they looked pretty and were something a little bit different.
At this point you can preserve it, freeze it or pop it in some jars and into your fridge where it will last up to 3 weeks. I decided to preserve mine using Ball’s canning procedures so that I could give them out as gifts.

Note: For directions on how to make this without the jam and jelly maker, please see the second printable recipe below.

Enjoy!

 

 

5 from 3 votes
Print
Apple Pie Jelly (with Ball Jam Maker)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Side Dish
Cuisine: American
Servings: 12
Author: Brandie @ The Country Cook
Ingredients
  • 3 cups unsweetened apple juice
  • 4 tbsp pectin
  • 1 tsp butter
  • 2 cups white sugar
  • 1 1/3 cups light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
Instructions
  1. Put apple juice in a medium bowl.
  2. Slowly whisk in pectin to the apple juice.
  3. The pectin should dissolve into the apple juice.
  4. This is really important to ensure your jelly sets up.
  5. Pour juice mixture into the pot of the jam maker.
  6. Add butter.
  7. Butter helps reduce foaming when making jams/jellies.
  8. Press "jelly" button.
  9. The cook time will automatically default to 25 minutes.
  10. Press enter.
  11. Wait 4 minutes for jam maker to sound 4 short beeps indicating that it is time to add sugar.
  12. Whisk in white sugar and brown sugar (breaking up as many clumps as you can) while the stirrer is still running.
  13. The appliance will continue to automatically stir your ingredients while it cooks.
  14. Stay within earshot of the Jam & Jelly Maker.
  15. The appliance will beep again at the end of the process signaling jelly cooking is complete.
  16. Press cancel and unplug the appliance.
  17. Your jelly is ready to preserve, freeze or refrigerate.
Recipe Notes

I did whisk the mixture about 2 minutes before cooking was complete just to get rid of a few clumps of sugar. This is probably because of the brown sugar in this recipe and that tends to get clumpy easily.

 

SaveSave

5 from 3 votes
Print
Apple Pie Jelly (without jam maker)
Course: Side Dish
Cuisine: American
Author: Brandie @ The Country Cook
Ingredients
  • 3 cups unsweetened apple juice
  • 4 tbsp classic pectin
  • 1 tsp butter
  • 2 cups white sugar
  • 1 1/3 cups light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
Instructions

  1. PLACE apple juice in an 8-quart saucepan. Gradually whisk in classic Pectin. Add butter. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

  2. ADD entire measure of white and brown sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and quickly whisk in cinnamon and nutmeg. Skim foam, if necessary, from top of jelly.

  3. Ladle hot jelly into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

  4. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

SaveSave

SaveSave

SaveSave

More from my site

Share
Tweet
Pin
Stumble

Reader Interactions

Comments

  10. I liked both pages for the contest. Its become an annual tradition for my girls and I to pick local strawberries and make jam every year. I do wish I had more experience with canning/preserving. This would be a great kick start!

    Reply

  13. I just liked Ball on Facebook and Follow Ball on Pinterest! I have never tried canning or jelly making but have been giving it some serious thought lately! I would LOVE LOVE LOVE…OH LOVE TO USE THE NEW BALL JAM & JELLY MACHINE to venture into the jam making world!! Plus..I am totally digging your site found it a month or so ago! You rock!!
    email:jdanaya22@yahoo.com

    Reply

  16. I went on over and liked/follow them both.. i want to start canning and all that good stuff.. i can't wait..love your recipes!!:)

    Reply

  17. I went on over and liked/follow them both.. i want to start canning and all that good stuff.. i can't wait..love your recipes!!:)

    Reply

  18. I just Liked you on facebook and am now following you on Pinterest. I have been using Ball products for years. Will be checking for the Jam and Jelly maker. I was sent to you page by The Country Cook. Thanks.

    Reply

  34. Bonus Entry – i'd like to submit my recipe for blonde apple butter

    Blonde Apple Butter
    6 & 1/2 pounds apples, preferably a variety
    juice of 3 lemons
    1 & 1/2 cups maple sugar*
    3 whole cloves, crushed (use a mortar & pestle)
    2 large bay leaves**
    1/2 teaspoon salt
    immersion blender
    pint or smaller mason jars

    yield: approximately 4 pints

    1. place juice of 3 lemons in a large bowl. peel, core and slice apples to 1/4 inch. toss apples in the bowl and coat with lemon juice as you go, this will prevent discoloring.

    2. warm a non-reactive pot (stainless or enameled cast iron) on low. add apples, lemon juice, salt and maple sugar. stir gently until maple sugar melts and apples just start to break down.

    3. add crushed cloves and whole bay leaves, turn up the heat to medium. cook, stirring occasionally as apples soften. you can add a small amount of water if needed – it depends on the apple varieties. but if you are attentive and stir more frequently as the apples break down you may not need to – i usually don’t

    4. while apples are cooking down. prepare jars and lids for hot water bath processing. you do not need to sterilize the jars as they will be processed for 15 minutes.

    5. when the apples have completely softened, about an hour or so in, remove bay leaves. use an immersion blender to ‘butter’ the apples.

    6. fill hot jars; tap the full jar on a towel-covered counter to release air bubbles, and fill to 1/4 inch headspace. hot water bath process for 15 minutes.

    Reply

  50. i found a sale on golden pineapples this summer. they were so sweet that i used only one cup of sugar. it was so good. the next batch i added coconut flavoring. l love making jams and jellies. love pinterest for giving me that idea with the coconut. keep up the good work!

    Reply

  53. I liked Ball on Facebook and I'm also following them on Pinterest. I would love to win the canning package.I'm going to leave some hints around about getting the Jam and Jelly Maker for Christmas !!

    Reply

  54. Followed on Pintrest and liked the Ball pages. Had never heard of the Automatic Jam and Jelly Maker..looks like it would be fun to have.
    Thanks!

    Reply

  56. I liked Ball Canning on FB and am following them on Pinterest. I pinned your apple pie jelly. Sounds delicious and I can't wait to make it. I tried Caramel Apple Jam and didn't care for the shredded apples called for in the recipe. If I make it again, I will just mashed the cooked apples.

    Reply

  62. Here is a favorite of ours:
    Hot Pepper Jelly:
    3 large firm green bell peppers
    18 Hot Peppers
    1 1/2 cups cider vinegar
    6 1/2 cups sugar
    1 bottle Certo
    4 drops of Green or Red food coloring

    Remove seeds from bell peppers,grind ALL the peppers and save the juice. In sauce pan, mix ground peppers, the reserved juice,vinegar and sugar.Bring to a good rolling boil for 5 minutes. Cool for 2 minutes. Add the Certo and cool another 2 minutes,then boil again for 5 minutes. Strain and pour into sterilized Ball jelly jars.

    NOTE: You should wear gloves when working with the hot peppers! You also can remove some or all of the seeds of the hot peppers if you do not want it to be very hot.

    Thank you again for the chance! mimieavers@gmail.com

    Reply

  70. Hi Country Cook! I love following your blog.. as your style of cooking is exactly my style 🙂

    I'm hoping to win your Ball contest. I did follow them on Pinterest & liked them & left a sweet note that you sent me on FB.

    If I'm lucky enough to win, my e-mail address is…
    BBWSmilinEyes@aol.com (old school, I know.. I just can't let that addy go *grin*)

    Reply

  73. What a great giveaway, right before the holidays! Thank you for the opportunity. I follow "Ball Canning" on Pinterest.

    Reply

  78. I liked ball on Facebook and am following on pinterest. I am just venturing into canning even though it's a family tradition. This recipe sounds Soooo tasty!

    Reply

  79. I liked ball on Facebook and am following on pinterest. I am just venturing into canning even though it's a family tradition. This recipe sounds Soooo tasty!

    Reply

  80. Oh my goodness that looks delicious!!! I love jams! I have used sooo many of your recipes and so far they are all amazing. My mother-in-law cans alot of stuff and i would love to start myself. I liked Ball Canning on facebook and pinterest and would love to enter the Giveaway!

    Reply

  82. This looks amazing, I hope I win so I can make some yummy presents for Christmas. I liked the Ball canning page and on pininterest.

    Thanks!

    Reply

  99. I was SO excited when I saw the new Ball automatic jelly and jam maker! I liked the Ball facebook page and mentioned your site. We grow red raspberries and normally freeze them – but I just retired and I can hardly wait for spring to try making jam! This is the first time I've commented on any site any I would be thrilled to win this giveaway.

    Reply

  104. On Facebook I liked it & left your blog name. Thank you for the opportunity to win this package & letting us know about the jam/jelly maker. Did not know about it & will check it out as I make a lot of different jellies!

    Reply

  108. New to jams and jellies, but would love to get going on them! Thanks for hosting this! I have to try that apple pie jelly! Yummmm…

    Reply

  110. Hi Brandie, Thanks for your site.
    It has been a wonderful place to learn how to cook and to can my garden produce.
    After losing my job in 2010 I've had to learn how to get the max from my dollar.
    I've liked Ball earlier in the year when I was learning to can.
    I just "follow all" on Ball'a Pinterest site.
    Keep up the Great Job!
    Thank You

    Reply

  122. Hi Brandie! Thanks for hosting the giveaway! I sure would like to win those jars as it seems I never have enough! I liked Ball on FB. Blessings from Bama!

    Reply

  125. I liked Ball Canning on Facebook. I have wanted to try canning jelly for a while now but haven't had the courage to try.

    Reply

  128. Sorry but I don't have a unique jam or jelly recipe or tip…I am new at this and I'm always looking for help. I used to help my mom in the kitchen canning tomatoes for sauce, apples, berries etc….ciao4now64 at yahoo dot com.

    Reply

  129. I just can't believe this machine. Indeed I liked it on the BALL page. I enjoyed looking at their entire FACEBOOK page of information as well. This is an awesome find, believe you me.

    Reply

  132. I am a canning aholic…I would love to have this new jelly/jam maker. I did like the Ball page and would appreciate being entered in this giveaway. Thanks so very much.
    Oma Linda

    Reply

  135. thank you for sharing and giving the opportunity to win. I used to do jellies and work got in the way but it brings me great memories. Ball is and always has been the best for supplies.

    ksukat05@google.com

    Reply

  140. Hello! I liked Ball Canning on Facebook and followed them on pinterest, which is one of my most favorite sites!! My email address is v.tewell@yahoo.com.

    I would also like to submit an idea for jelly/jam. What about strawberry rhubarb?

    Reply

  154. I liked Ball Canning on Facebook! I have fond memories of my mother and grandmother canning endlessly in the hot summer months for the winter ahead. They always used Ball canning products…I didn't even know there was another brand! LOL

    Reply

  155. I already LIKED Ball Canning. Love your site. So many things to make and so little time. Don't know which to try first.

    Reply

  157. My recipe is actually for a syrup! It is yummy!
    Berry Syrup
    1 quart berry juice ( blackberry,raspberry,cherry,etc)
    1 pint sugar
    1 tsp allspice
    1 tsp cinnamon
    1 tsp cloves
    1 tsp nutmeg

    Mix all ingredients in pan and bring to a boil. Boil about 15-20 minutes and remove from heat. Put in jars, seal and keep for future use! Great on pancakes and biscuits!
    keshakeke@aol.com

    Reply

  159. I would LOVE to win this. I have just learned the satisfaction in canning my own made strawberry jam, and have even made a batch of Bacon Jam!!! Now I want to learn to can EVERYTHING!!!! gam2679@yahoo.com Liked both facebook and Pintrest already!!

    Reply

  168. Like Ball Canning on Facebook. A bit confusing for me since they don't have a site that has their logo on it. LOVE COUNTRY COOK!!!

    Reply

  175. Liked their page on Facebook and would love to enter my family recipe for Cuban style Guava jam.

    Cuban style Guava Jam

    20 medium ripe guavas
    3 cups of sugar
    pinch of salt
    Water as needed

    Wash and remove stems off the guavas.

    Scoop out the centers of the guavas and put in a separate container.

    Cut the guava pulp with skin into quarters and place in a blender to puree. At this point add enough water to help the mixture liquefy.

    Strain the puree really well and discard the skin and pulp left behind.

    At this point you can get the seeds and strain those as well, this part will require a spatula or the back of a spoon to help you get the puree through the strainer.

    Combine both strained puree's with the sugar into a pot. Cook on high until it comes to a boil, stirring constantly as to avoid sticking or burning.

    Add the pinch of salt and
    Lower to medium heat. Continue to cook and stir occasionally for about 30 minutes.

    Yields about 48oz of jam. Great for canning!

    My family loves this jam with cheese wedges or over cream cheese. I have also used it to make cheesecake and to flavor cakes and frostings.

    Enjoy!

    Reply

  181. I made a post earlier and forgot to leave my email address. It is mmrist@yahoo.com. I have been trying to win this jam and jelly maker on every page I have found that is giving them away. I just started canning and love it. I have one stock pot for my jar sterilizing, jam/jelly making pot and water bath pot. A jam and jelly machine would sure help a lot. Glad I found your page too. Thanks.

    Reply

  182. i liked ball on Facebook! so excited to try this jelly! i have a recipe for carrot cake jam (not mine) that is a huge hit with our family already!

    Reply

  183. Added Ball to fb and Pinterest, joined the blog too. Loved the recipe and oooo… fell in love with that jam and jelly maker!

    Reply

  191. I am following Ball on Pinterest now. Love this & want this soo bad bc im making jam for gifts this year & this machine makes it easy!

    Reply

  193. Your recipes are over the top, even if I don't win this awsome jelly maker, I will find one to buy, I hope. I love your site, am on it every day, getting ready for the Holidays and jams, jellies and sauces are on my list for gift giving. I think people really appreciate home made gifts like this, they are really personal and home made with real love. 🙂

    Reply

  194. Liked Ball Canning on Facebook and Following them on Pinterest! Thanks for the great post and the opportunity!

    Reply

  203. Would love trying my hand at making peach jam or jam. I also liked on facebook and clicked to follow on pinterest.

    Reply

  204. Done and done ~ both on FB! This is an awesome giveaway…thanks so much for the opportunity to win!

    I love your recipes and wish I were your neighbor. 🙂

    Maybe a Cranberry/Orange jam?

    Pat

    Reply

  209. Love all the many recipes you post! Have tried several and many more on the to do list!! Liked both the Ball Canning on FB and Pinterest!

    Reply

  211. I just liked Ball on Facebook – thank you for posting the giveaway! Thanks, too — of course! — for the great recipes on your site! The Potluck posts are a fun way to find even more recipes.

    Reply

  215. I "liked" Ball on facebook. I have never tried canning myself but I have fond memories of helping my Mom when I was little do the canning.

    Reply

  218. I followed the recipe for your apple pie jelly recipe and it turned out great! I had some leftover juice and wanted to experiment. I followed that same apple pie jelly recipe but I precooked 1 cup cranberries until they popped. I chopped the cranberries into small pieces and added them at the beginning cycle, before adding sugar. I used the jelly cycle. I also grated about 2 -3 heaping tablespoons of orange peel and put it in with the cranberries. I used the low sugar method and put in 2 cups of sugar. I wasn't quite sure how it would turn out. I left it sit over night. Chilled it this morning and had over a bagel. I can honestly say it turned out phenomenal! It is a definite keeper! I liked it so much I have another batch going right now and this is my homemade Christmas gift to all this year. I loved it and hope you will too. I have photos of it, which the color is awesome. It just looks beautiful. I hope you all like it as much as I do! This would be great for Ball to add to their recipe list. I call it Apple-Cranberry Orange zest jam or Holiday Jam. If you try it, let me know how you like it. Mmrist@hotmail.com.

    Reply

  227. Just love your Recipes!!! I make your stuff very often. The family loves to try new dishes. I also "Liked" Ball canning on Facebook and am now "Following" on Pintrest! Thanks!!!

    Reply

  230. I liked both! I have just started canning on my own. I learned a long time ago about canning from my Grandma and want to continue the tradition.

    Reply

  235. I can't wait to try the Apple Pie Jelly. I made Sand Plumb Jelly on Friday and tomorrow, I am making a batch of Grape Jelly (grapes from our own vines). Please enter me in the drawing. I followed Ball Canning on Pinterest.

    Sunny

    Reply

  238. Thanks for running the contest… just started canning a couple of years ago. Started with water bath stuff and this fall tried pressure cooking. Jam and Jelly is the next thing to try on my list. Liked Ball on Facebook!

    Reply

  244. Hi Brandie! I liked the Ball FB page and am following them on Pinterest. Also wanted to mention I recently checked out the Complete Book of Home Preserving from the library and absolutely hated to return it. There is so much info in it! I'd love to have my own copy! And a person can never have too many canning jars 🙂

    Reply

  252. The contest seems to have closed early (it is now 6:00pm PST on November 15) but I did "like" Ball on Facebook. I made about 20 batches of jam for our fall Boutique this year and there are only 24 jars left.
    from Nancy.

    Reply

  253. I love Ball Canning on facebook and can't wait to try your Apple Pie Jelly. Thanks for including the recipe without the Ball jelly maker.

    Reply

  254. I don’t know what I am doing wrong, but I am not finding the recipe NOT using the jam/jelly maker. Can you please post it or send it to me?

    Reply

  255. This is such a perfect recipe! And so easy! Adding the Apple Pie spices gives real pizzazz to the jelly. I have used it on breads and muffins of course, but try it on sauteed chicken tenders! to die for! Thanks so much for the inspiration!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *