Basic Jelly Recipe: How to Make Homemade Jelly

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

4 hrs 45 mins

Servings:

48

Yield:

3 to 3 1/2 cups

Our simple jelly recipe will help you turn fresh fruit into homemade jelly in just a few steps. The recipe works equally well with apples, grapes, berries, and stone fruit, though the amount of water needed for each type will differ.

To make the jelly, you’ll cut fruit into small pieces and boil it, mashing it as it cooks, until the fruit is very soft. From there, you’ll set the cooked fruit over a sieve and strain out the juices. The fruit juice is then cooked with sugar, plus a touch of lemon and salt, until it reaches the target temperature where it's able to set up into jelly. Divided into jars and stored in the refrigerator, this recipe makes a great homemade gift, or simply an easy way to savor the taste of peak-season fruit.

The Difference Between Jelly and Jam

Jelly and jam can both be made from a variety of fruits and may be canned or refrigerated depending on the recipe. The biggest difference between them, however, is that jelly is made with fruit juice that has had the solids strained out, whereas jam is made mostly with mashed fruit pieces as well as their juices.

An instant-read or candy thermometer takes the guesswork out of knowing when the jelly has cooked long enough to set up, but you can still make this recipe without one. See our instructions below for using the "sheeting test" to tell when the juices have reached the proper temperature.

Navigating Sugar and Water Amounts

The amount of sugar and water you'll need for your recipe will depend on both the type of fruit you use and how much juice you end up with in step 2. For every cup of juice, you'll add 3/4 cup sugar. For water amounts, follow the guidelines below:

Apple: Add 3 3/4 cups water. (Use 2 pounds of McIntosh apples and 1 pound Granny Smith, cores and skin included.)

Grape: Add 1 cup water

Plum: Use 1 1/2 cups water

Raspberry: Use 1 1/2 cups water

Directions

Ingredients for a basic jelly recipe displayed on a marble surface including grapes sugar water lemon juice and salt — Jason Donnelly

Boil fruit and water:

Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes.

Jason Donnelly
Transfer to a sieve and let drain:

Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.

Jason Donnelly

Jason Donnelly
Bring juice to a boil; add sugar, then add lemon juice and salt:

In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes.

Jason Donnelly
Test for doneness:

To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221° F on a candy thermometer.) Skim foam from top.

Jason Donnelly
Ladle into clean jars; let cool:

Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely.

Jason Donnelly

Storing Homemade Jelly

After dividing among jars and letting jelly cool to room temperature, secure each jar with a lid and label with the contents and date. Jelly can be refrigerated for up to 1 month or frozen for up to 1 year.

Frequently Asked Questions

Do you need liquid pectin for this recipe?

No, you do not need liquid pectin for this recipe. That's because the fruits used do not need it to set up into a firm, spreadable jelly. Apples, plums, and grapes are all considered high pectin fruits; raspberries, meanwhile, are high in acid which helps with setting.
What is the best pot to use for making jelly?

Use a large, heavy-bottomed pot to make jelly. Heavy pots conduct heat more evenly, reducing the risk of scorching. It's important to use a large enough pot to ensure the fruit-sugar mixture does not boil over as it cooks.
Why should you not push on the fruit when straining?

Pushing on the fruit while straining can force pulp pieces through the sieve, making for a cloudy jelly. Instead, it's best to let the fruit drain naturally so that only the juice collects underneath. Note that a cloudy jelly is perfectly edible, it's not as visually appealing as a crisp, clear one.

5 More Jelly and Jam Recipes to Try

Updated by

Esther Reynolds

How to Make Homemade Jelly

The Difference Between Jelly and Jam

Navigating Sugar and Water Amounts

Directions

Boil fruit and water:

Transfer to a sieve and let drain:

Bring juice to a boil; add sugar, then add lemon juice and salt:

Test for doneness:

Ladle into clean jars; let cool:

Storing Homemade Jelly

Frequently Asked Questions

5 More Jelly and Jam Recipes to Try

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