This recipe for spiced apple jelly adds some classic flavors like lemon juice, cinnamon, nutmeg, and cloves to the plain apple flavor.
The jelly I made from regular apples tasted bland in comparison to the crab apple jelly’s combination of sweet and tart flavors. This year’s bumper crop of apples made it possible to experiment a little bit with new flavors and spices.
When spread on homemade biscuits or toast, the unrefined, rich flavor of pure cane sugar pairs well with the spices to transform a bland jelly into one that awakens the taste buds. This spiced apple jelly is a favorite of ours, and I hope you do too.
Here is 5 recipe(s):
Spiced Apple Jelly Recipe (No Added Pectin)
With some classic combinations like lemon juice, cinnamon, nutmeg, and cloves, this recipe for spiced apple jelly brings life to the bland apple flavor.
Serving Size: 1 tablespoon
Serving size is one tablespoon, with 35 kcal of calories, 12 g of carbohydrates, and 0 g of protein. 1 g, Sodium 4 mg, Fiber 0. 1 g, Sugar 8. 7 g.
- 3 pounds apples
- 3 cups water
- 3 cups cane sugar
- 1 tablespoons lemon juice ((freshly squeezed or bottled))
- Two whole cinnamon sticks, broken into pieces, or one teaspoon of ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Juice should be strained using a damp jelly bag or two layers of cheesecloth. Allow the apples to strain for several hours, or overnight. If you want clear jelly, do not squeeze the bag. Discard solids.
- Keep the jars hot until you are prepared to fill them by simmering the canner for 10 minutes at 180 degrees Fahrenheit.
- Once the mixture reaches 220 degrees Fahrenheit, forms a sheet that hangs off the edge of the spoon, and gels on a cool plate without running when turned, the mixture has reached the jelly stage.
- Remove the screw on bands and wash the jars. Label, date, and keep your jars in a dark, cool location. Use within 12 to 18 months. Refrigerate the jelly once opened and consume within 3 weeks. Yields about 6 half-pint jars.
Spiced Apple Jelly Recipe
A straightforward jelly that’s simple to make and adds a warm ginger and cinnamon flavor to balance the crisp apple sweetness
Serving Size: 1
Nutritional information per serving: 111 calories, 29 grams of carbohydrates, 0 milligrams of cholesterol, 0 grams of fat, 2 grams of fiber, 0 grams of protein, 0 grams of saturated fat, 2 milligrams of sodium, 26 grams of sugar, 0 grams of trans fat, and 0 grams of unsaturated fat.
- 5 large cooking apples (such as Bramley)
- 2 cups of water
- 400g / 2 cups granulated sugar
- Juice of 1 lemon
- 1-inch piece of root ginger (grated)
- Zest of 1 orange
- Stick of cinnamon
- Give the apples a thorough rinse under running water before dicing into 2 cm cubes, keeping the apple’s skin and core in tact. Combined with 2 cups of water and lemon juice in a sizable pan.
- Put the apple pan on the stove and bring to a simmer. The apples should start breaking down. Stir frequently to prevent burning on the bottom of the pan, and simmer the mixture for 30 minutes to make it very soft.
- Over a large bowl, place a jelly straining bag. Carefully ladle and pour the hot apple mixture into the bag. Allow the apples to strain for three to four hours, or even overnight, without pressing or stirring (doing so will cause the jelly to become cloudy).
- Measure the amount of apple juice that is collected after the apples have been strained. Add 80 grams of sugar to every 100 milliliters of collected juice. For instance, you would add 400 grams of sugar to 500 ml of apple juice.
- Scald three half-pint jars in a hot water bath after preparing and heating it. Up until use, keep the jars in the water bath.
- Add the apple juice and sugar mixture to a heavy-bottomed pan along with a small cheesecloth or muslin square tied into a bag with the spices cinnamon, orange zest, and ginger. Bring to a boil and allow the jelly to simmer.
- 20 to 30 minutes should pass while the jelly is simmering before checking the gel. The apple jelly needs to reach 105°C / 221°F. Follow these instructions to conduct a wrinkle test if you don’t have a jam thermometer.
- Remove the jelly from the heat once it has gelled. After removing the jars from the hot water bath, fill them while they are still warm, leaving a half-inch headspace. Clean the jar rims, then add the lids and bands and tighten them to a fingertip.
- Once the water in the bath has boiled, process the jars for 10 minutes while they are completely covered. Remove the pot from the heat after 10 minutes and let it stand for five minutes before lifting the jars. Allow to cool completely before checking the seals.
Winter spice jelly
This spiced jam can be kept in the refrigerator to enjoy with cheese or meat or given as a homemade gift.
Yield: Makes 2 jars
Nutritional Information: 125 calories, 33 grams of carbohydrates, 33 grams of sugar, and 0 mg of sodium. 01 milligram of sodium.
- 1kg cooking apple
- 2 cinnamon sticks
- 4 star anise
- 15 cloves
- half nutmeg , grated
- 4 allspice berries
- 1 blade mace , or ¼ tsp ground mace
- 4 long pieces orange peel
- 8 bay leaves
- 450g jam sugar
- 100ml cider vinegar
- Remove the peel and cores from the apples before washing and chopping them into small pieces. Set aside 2 star anise, 4 cloves, and 2 bay leaves for the jars and add the apple to a large pan along with the spices, orange peel, and bay leaves. Cover with 600ml water. Bring to a boil, then reduce heat, cover, and simmer for one and a half hours.
- Fill a jelly bag, sieve, or J-cloth with the apple mixture and suspend it over a large bowl. Leave to drip overnight or for two hours (until it stops dripping). Avoid the temptation to force the liquid through the sieve because doing so will make your jelly cloudy.
- Measure the juice – you should have about 600ml. Pour the liquid, jam, sugar, and vinegar into a large pan.
- Stirring continuously, set over a low heat to dissolve the sugar. Once dissolved, increase the heat and bring the mixture to a boil. For 15 minutes, or until the setting point is reached, boil the liquid quickly while skimming off any scum that rises to the surface.
- Jelly should be poured into hot, sterile jars. Each jar should also contain a bay leaf, two cloves, and a star anise. Chill for 3-4 hrs or overnight until set.
Sweet and Spicy Apple Jelly Recipe
- 3 cups 100% apple juice – no sugar added
- 3 tablespoon pectin
- 1 teaspoon butter
- 2 cups white sugar
- 1 1/3 cups brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- Prepare your jars and water bath canner.
- Combine apple juice and pectin in a large pot. Heat juice mixture on medium-high temperature.
- Add butter and continue cooking until boiling.
- Once the mixture begins to boil, add sugar and spices. Continue boiling for an additional 5 minutes.
- Place funnel into a jar and fill with jelly. Repeat with remaining jars.
- Each jar’s edge should be cleaned with a damp paper towel to remove any sticky jelly that might affect the seal. Gently screw on bands until they are just tight under the lids.
- Insert the jars into the canning rack and water bath canner, respectively.
- Place the lid onto the canner. Bring to a rolling boil. After the water reaches a boil, let the jars process for 10 minutes. (Adjust for your altitude. ).
- The jars should be given a few minutes to cool after the lid has been removed. Set the canning rack and jars on a clean kitchen towel after removing them from the water.
- Remove jars from canning rack. Allow the jars to sit, undisturbed, for 12 to 24 hours under a clean kitchen towel.
- Check lids and make sure each has properly sealed.
- Your delicious Sweet and Spicy Apple Jelly should be labeled and kept for up to a year in a cool, dark cabinet.
Apple Cinnamon Jelly
For all five of my children’s years of school, I have made this for their peanut butter sandwiches. I made countless jars of this delicious jelly to give as Christmas presents to teachers, neighbors, and family members. Be prepared to have to make this jelly frequently once the kids try it; it’s simple, delicious, and homemade—what’s not to love? —Nancy Jenkins, Fullerton, California
Yield: 7 half-pints.
Nutritional Information: calories 99 calories, fat zero (zero saturated fat), cholesterol zero, sodium one milligram, carbohydrate twenty-five grams (25 grams of sugars), fiber zero, and protein zero.
- 4 cups unsweetened apple juice
- 1 package (1-3/4 ounces) powdered fruit pectin
- 6-1/2 cups sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fresh ground nutmeg
In a Dutch oven, combine apple juice and pectin. Stirring continuously, bring to a full rolling boil over high heat. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes. , Remove from heat; skim off foam. Fill each of the seven half-pint jars with the hot mixture, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Make sure the jars are completely submerged in water before placing them in the canner with simmering water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Spiced Apple Jelly Recipe
What are the best apples for jelly?
You’ll need a really sweet variety of apple, such as Fuji, Gala, or Ambrosia, since you’ll only be using the juice. You could use any of the apple varieties you’ve already juiced if you have.
What is the ratio of juice to sugar for jelly?
Use no more than 6 to 8 cups of extracted fruit juice at a time when making jelly. Double batches do not always gel properly. Measure juice and sugar. In the absence of a recipe, try substituting 34 cups of sugar for each cup of juice.
What is the difference between apple butter and apple jelly?
In that it contains apples that have been extensively cooked down over time, apple jam is similar to apple butter. Apple butter, on the other hand, is thicker, darker in color (thanks to caramelization), and blended until smooth, whereas apple jam is thinner in consistency, lighter in color, and frequently contains bits of fruit.
Why is my apple jelly not setting?
Temperature, pectin issues, or improper measurements are frequently to blame for jam and jelly not setting. Jellies that are overcooked can lose their pectins’ ability to gel, and those that are undercooked won’t set either.