Brenda, I genuinely have asked myself this question a few times and never got around to trying with just bottpled apple juice.

Part of me says “of course it would”, but part of me wonders if the skins, cores etc play a part in how it sets at the end. If you can find a bottle that states it uses the whole apple, and has absolutely zero preservatives in it, I would absolutely try.

But unfortunately, I’d be lying if I said I truly knew the answer at this time. But I promise it is on my “time to find out” lists.

Very odd, Lori. I’ve made this many times and always had success. What types of apples did you use?

Just to confirm, you strained (without pressing) for 8 hours. And next day boiled slowly 30-40min until it reached 223F? Did you omit or change the amount of sugar. Difficult to troubleshoot online, but we’ll figure it out!

Thanks I’m sorry to say mine didn’t work out it is liquid. What do you suggest I do to thicken it? The jars sealed in the water bath.

Great catch, Lori! The pectin used comes naturally from the apples, there is no added pectin to this recipe. The three ingredients (aside from apples) are the sugar, water, lemon. I need to edit that little error. Due to no addition pectin being added, the recipe won’t be “commercially thick”, but should not be runny either. Sorry for the confusion!

Has it solified by now? It’s not the thickest jelly in the world, but shouldn’t be liquidy either. Some time in the fridge should have helped.

I don’t find any bitterness personally, but perhaps certain varities may lend more than others? If you’re unsure, or find it unpleasant, feel free to leave them out. They’ll still be 99% waste free 🙂 Hope you’ll enjoy the recipe, Barry!