Reprinted from The Blood Type Diet Website (

Apple Jelly No pectin added


I found it impossible to find pectin without any 'avoid' ingredients, so I was delighted to find a recipe to make jelly without added pectin.

  • 3 pounds Fuji apples and less than 1 pound of under ripe Braeburn apples
  • 3 1/2 - 4 cups of water to make the juice
  • 2 1/4 cups sugar to boil with the resulting juice
  • 1 1/2 teaspoons lemon juice
How to make it:
  1. Use only firm fruits naturally high in pectin.
  2. Mix about three-fourths ripe and one-fourth under ripe fruit. One pound of fruit will make at least 1 cup of clear juice. Adding peels and cores while the fruit is cooking will add pectin to the juice and make your jelly firmer. Do not use commercially canned or frozen fruit juices, because their pectin content is too low.
  3. Wash all fruits thoroughly before cooking. Cut firm, larger fruits into small pieces. Crush soft fruits or berries. Add water to fruits as directed in Table 2. Put fruit and water in a large saucepan and bring to a boil. Simmer, stirring occasionally, for the amount of time listed or until the fruit is soft.
  4. Press soft fruit lightly through a colander. Then, let juice drip through a double layer of cheesecloth or a jelly bag. Pressing or squeezing the cooked fruit will cause cloudy jelly.
  5. Use no more than six cups to eight cups of fruit juice at a time and combine the right amounts of juice, sugar and lemon juice, as directed in Table 2. Heat to boiling. Stir until the sugar is dissolved. Boil over high heat, stirring frequently, until the gelling point is reached. Test for the gelling point with one of the following methods:

    Temperature test

  6. Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of:
  7. * Sea level to 1,000 feet
  8. 220 degrees Fahrenheit
  9. * 1,001 feet to 2,000 feet
  10. 218 degrees Fahrenheit
  11. Sheet or spoon test
  12. Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
  13. When the gelling point is reached, remove jelly from the heat and quickly skim off foam. Use a wide-mouth funnel, and pour the jelly into sterilized jars. Leave 1/4-inch head space. Adjust lids and process as directed in Table 1.

    Click for tables