Dessert

Winter Spice Apple Jelly Recipe

ByHailey Reed November 16, 2025November 16, 2025

Introduction

Winter spice jelly is a fragrant and flavorful preserve that captures the essence of the season with warming spices and tangy apples. Perfect for spreading on toast or serving alongside cheese, this jelly combines traditional spices for a comforting homemade treat.

The image shows a clear glass jar filled with amber-colored honey with a visible star anise floating inside near the top. The jar has a metal clasp and is placed on a white marbled textured surface. In front of the jar, there is a silver spoon covered partly with honey, resting on the same surface. To the right side, there is a partial view of another white jar filled with a dark purple jam. The background is softly blurred to keep focus on the honey jar and spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg cooking apples
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

Instructions

Step 1: Wash and cut the apples into small chunks, leaving the peel and cores intact. Place them in a large pan with the cinnamon sticks, star anise, cloves, grated nutmeg, allspice berries, mace, orange peel, and bay leaves. Reserve 2 star anise, 4 cloves, and 2 bay leaves for the jars.
Step 2: Add 600ml of water to the pan. Bring to a boil, then reduce the heat and simmer with a lid on for 1½ hours.
Step 3: Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth suspended over a large bowl. Let it drip for 2 hours or overnight without pressing to keep the jelly clear.
Step 4: Measure the juice; you should have about 600ml. Transfer the juice to a large pan, add the jam sugar and cider vinegar.
Step 5: Heat gently and stir until the sugar dissolves. Increase the heat and boil rapidly for 15 minutes or until the jelly reaches setting point (105°C). Skim off any scum that appears.
Step 6: Pour the hot jelly into sterilised jars, adding a star anise, bay leaf, and 2 cloves to each jar. Leave to chill for 3–4 hours or overnight until fully set.

Tips & Variations

To check if the jelly will set without a thermometer, place a small plate in the freezer for 5 minutes, then spoon a little juice on it. After 1 minute, run your finger through the juice; if it wrinkles, the jelly is ready.
Sterilise jars by washing them in hot soapy water, rinsing well, and drying in an oven at 180°C (160°C fan, gas mark 4) for 10 minutes just before filling.

Storage

Store the sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and use within a few weeks. Reheat gently if you want to warm the jelly before serving.