Description

This Winter Spice Jelly recipe transforms cooking apples infused with warm spices like cinnamon, star anise, cloves, and mace into a beautifully fragrant, tangy jelly. Perfect for enjoying during the colder months, this jelly pairs wonderfully with cheese boards, toast, or gift-giving during the holiday season.

Ingredients

Scale

Fruits and Liquids

1kg cooking apples
600ml water (for cooking apples)
100ml cider vinegar

Spices and Flavorings

2 cinnamon sticks
4 star anise (2 reserved for jars)
15 cloves (4 reserved for jars)
Half nutmeg, grated
4 allspice berries
1 blade mace or ¼ tsp ground mace
4 long pieces orange peel
8 bay leaves (2 reserved for jars)

Sugars

450g jam sugar

Instructions

Prepare Apples and Spices: Wash and cut the cooking apples into small chunks, keeping the peel and cores intact. Place the apple pieces into a large pan along with the majority of the spices—2 cinnamon sticks, 2 star anise, 11 cloves, grated nutmeg, 4 allspice berries, 1 blade mace, orange peel, and 6 bay leaves—reserving 2 star anise, 4 cloves, and 2 bay leaves for later use in the jars.
Cook the Apples: Add 600ml of water to the pan covering the apple and spices. Bring to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and let it simmer gently for 1.5 hours until the apples are very soft and the infusion is flavorful.
Extract the Juice: Pour the cooked apple mixture through a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Allow the juice to drip naturally for 2 hours or overnight without pressing to avoid cloudiness. You should yield approximately 600ml of juice.
Sugar and Vinegar Addition: Transfer the clear juice into a large pan, add 450g of jam sugar and 100ml of cider vinegar. Place the pan over low heat, stirring constantly until the sugar fully dissolves.
Boil to Setting Point: Increase the heat and bring the mixture to a rapid boil. Continue boiling briskly for about 15 minutes, skimming off any scum that forms on the surface. Use a sugar thermometer to check that the jelly reaches 105°C (setting point). Alternatively, test the jelly by placing a small amount on a chilled plate and checking for wrinkles after one minute when pushed with your finger.
Jar the Jelly: Pour the hot jelly into sterilised jars. Into each jar, add one star anise, one bay leaf, and two cloves for decorative and flavor purposes. Allow the jars to cool and the jelly to set for 3 to 4 hours or preferably overnight.

Notes

Using a sugar thermometer to confirm the setting point of 105°C ensures your jelly will set correctly.
If you don’t have a thermometer, chilling a plate and testing jelly consistency helps determine readiness.
Do not press or squeeze the apple pulp when draining juice to avoid cloudy jelly.
Sterilize jars by washing in hot soapy water, rinsing thoroughly, then drying in a 180°C (160°C fan) oven for 10 minutes just before filling.
Reserved spices placed in jars add a decorative touch and infuse subtle additional flavor.
This jelly keeps well when stored in a cool, dark place and can be gifted with printable preserve labels.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Condiment
Method: Stovetop
Cuisine: British

Keywords: winter spice jelly, apple jelly, homemade jelly recipe, spiced jelly, holiday jelly, fruit preserve