apple preserving Archieven - My little Homestead

Do you have an abundance of windfall apples or tiny apples in your garden? This recipe for homemade apple jelly is a wonderful way to turn them into something delicious. Since you don’t have to peel the apples, even the smallest ones can be used effortlessly.

Using Windfall or Small Apples

These apples are often overlooked because they’re too small or slightly damaged. Windfall apples are usually a bit sour too. But by turning them into jelly—with some added sugar if needed—you can still enjoy their full potential. It’s a thoughtful and sustainable way to use what your garden gives you.

Even apples that have been pecked by birds or nibbled by insects are perfectly usable—just cut off the damaged parts and go ahead with the recipe.

Choosing the Right Apples

Although any apple variety works for this recipe, the type of apple will affect the flavor. Sweet apples like Elstar or Jonagold give a mild, soft taste, while tart apples like Granny Smith add a sharper, fresher note. You can even combine multiple types for a more complex flavor.

We have around 10 apple trees in our garden—different varieties that ripen at different times. That means we often use a mix of apples for juices and jellies. Soft ripe apples and under-ripe windfalls go into the same pot. In early November, when the Granny Smiths ripen, I always make a batch of jelly with their tangy flavor—I love it!

Ingredients for Apple Jelly

1 kg apples (about 2.2 lbs / 6 medium apples)
700 ml water (about 3 cups)
500 g preserving sugar (2:1 ratio) (about 2 1/2 cups)
Optional: some granulated sugar, depending on apple acidity

You’ll need:

A porcelain plate (for the gel test)
A sieve with cheesecloth
4 sterilized 250 ml jam jars (about 1 cup each)

Instructions

1. Prepare the apples
Cut the apples into quarters, then halve the quarters. Put them in a large pot with 700 ml (3 cups) of water. Simmer for 15 minutes on medium heat, until soft.

2. Strain the juice
Place a sieve lined with cheesecloth over a large bowl or clean pot. Pour in the cooked apples and let the juice drain out. Let it sit for a few hours—or overnight in the fridge—for the most juice.

3. Chill the plate
Put a porcelain plate in the freezer 15 minutes before you start cooking the jelly. This will help with the gel test later.

4. Cook the jelly
Measure the amount of apple juice you’ve collected. Use 500 g (about 2 1/2 cups) of preserving sugar for every liter (4 1/4 cups) of juice. Bring to a boil and let it bubble for a few minutes. Taste, and add extra sugar if needed. I usually add about 100 g (1/2 cup) more sugar when using tart apples like Granny Smith.

5. Do the gel test
Take the cold plate from the freezer and drop a small spoonful of jelly onto it. Wait a minute. If the jelly firms up, it’s ready.

6. Preserve the jelly
Pour the jelly into sterilized jars and seal tightly. This homemade apple jelly keeps for about six months.

Tip: Want to make it last longer or avoid the risk of mold? Check out my blog post about water-bath canning jam and jelly. It’s easy and gives peace of mind!

How to Use Apple Jelly

Spread it on toast or warm scones for a sweet, fresh start to your day. It also pairs beautifully with cheese, especially soft cheeses like brie or camembert—the sweet, slightly tart jelly is the perfect contrast. We even take a few jars with us when we travel to France!

Apple jelly also works great as a glaze for roasted meats like pork or chicken. It melts in the oven and adds a lovely, subtle sweetness. Or try it in desserts—like a cheesecake topping or apple tart glaze.