Apple Kiwi Kirsch Jelly
Prep time
Cook time
Total time
How to make natural pectin jelly.
Recipe type: Jelly
Serves: 2 half-pint jars
  • 2½ lbs organic apples
  • 1 lb kiwis
  • ¼ cup Kirsch
  • 3 cups water
  • Approx. 2cups sugar
  1. Prepare juice: Wash apples. Do not peel or core. Cut apples into wedges.
  2. Repeat with kiwi.
  3. Add fruit to a large pot with Kirsch and water.
  4. Cover and bring to a boil. Reduce heat and simmer until fruit is soft. Let cool slightly.
  5. Strain juice through a damp jelly bag or layers of cheesecloth.
  6. Make the Jelly: Measure the juice. You should have about 2 ¾ cups of juice.
  7. Pour juice into a large pot. Add sugar.
  8. Note: The amount of juice may vary. Use ¾ as much sugar as you have of juice.
  9. Stir to dissolve sugar.
  10. Bring to a boil over high heat, stirring constantly.
  11. Cook and stir until jelly has set; usually at 8 degrees above boiling water temperature or about 220 degrees.
  12. Or, use the sheet test method to determine if the jelly has set.
  13. Remove from heat, skim foam if necessary.
  14. Ladle into sterilized jars leaving ¼ inch headspace.
  15. Process in a water bath canner for 5 minutes.
Recipe by Seed to Pantry at