Low Sugar Apple Jelly Recipe

Koti Beth Designs
by Koti Beth Designs
6 cups
45 min

How to make a low sugar apple jelly recipe. I used fresh apples to make apple juice, but you can use store bought apple juice. I added fresh mint from my herb garden or make it with just apple.

Apple jelly is good on its own with toast or crackers. It's also often used as a spread for meat like ham or pork. I have several different uses and different herbs that you can use in my low sugar apple jelly recipe.

This is a low sugar apple jelly recipe, so you have to use low sugar pectin. If you use regular pectin, it will not set up properly.

I canned my apple jelly, but you can also freeze it.

Low Sugar Apple Jelly Recipe
Recipe details
  • 6  cups
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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  • 6 lbs. apples
  • 4 c. granulated sugar
  • 6 c. water
  • 3 c. tightly packed mint leaves
  • 1 box Sure Jell low sugar

Sterilize your jars and prepare your water bath. Remove stems and leaves from apples. You can leave the core, peel, and skins on the apples. Cut apples into small chunks. Place apples, water, and mint (if using) in a large pot. Bring it to a boil and reduce heat to low. Cover and simmer for 10 minutes. Use a potato masher or the back of a spoon to crush the apple mixture. Cover and simmer for 5 more minutes. If you are using apple juice, skip to step 3.
Line a colander with cheesecloth and set inside a larger bowl. Carefully pour the apple mixture through the cheesecloth. Let drain for several hours. Squeeze the mixture with your hands to extract as much juice as possible.
Measure 6 cups of the apple juice. Add water if necessary. Then add the juice, 1/4 cup sugar, and pectin to a large pot. Bring it to a boil, stirring constantly. Add the rest of the sugar and bring back to a boil. Boil for 1 minute while stirring. Spoon off any foam on the top.
Ladle the apple mint jelly into your prepared jars. Leave a 1/4 inch head space. Wipe the rims. Place lids and rings on the jars and tighten by hand.
Carefully place the jars in your hot water bath. The water should cover the jars by one inch. Cover the pot and bring to a boil. Boil for 5 minutes. Carefully remove jars and let them rest on the counter for 24 hours. I set mine on a cooling rack so they get air flow all around.
Koti Beth Designs
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  • J J on Aug 28, 2021

    Your ingredient list says 4 cups sugar but directions say 1/4 cup sugar. What is the correct amount?