Description
This Winter Spice Jelly is a fragrant and warming preserve made from cooking apples infused with a blend of aromatic spices including cinnamon, star anise, cloves, nutmeg, allspice, and mace. The jelly is sweetened with jam sugar and balanced with cider vinegar, creating a perfect accompaniment for cheeses, puddings, or as a flavorful spread during colder months.
Ingredients
Scale
Fruit and Spices
- 1 kg cooking apples, washed and chopped (peel and cores left in)
- 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)
Other Ingredients
- 450 g jam sugar
- 100 ml cider vinegar
- 600 ml water (for cooking apples)
Instructions
- Prepare the apples and spices. Wash and cut the cooking apples into small chunks, ensuring the peel and cores remain with the fruit for extra pectin. Place the chopped apples into a large pan along with the cinnamon sticks, star anise, cloves, nutmeg, allspice berries, mace, orange peel, and bay leaves. Reserve 2 star anise, 4 cloves, and 2 bay leaves separately for adding later into the jars.
- Simmer the apple mixture. Pour 600 ml of water over the apple and spice mixture, bring to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer gently for 1½ hours, allowing the apples to break down and extract the flavors from the spices.
- Strain the juice. After simmering, pour the mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Let the juice drip naturally for 2 hours or until it stops dripping to ensure clarity; do not press or squeeze the fruit, as this will make the jelly cloudy.
- Measure and prepare for boiling. Measure out approximately 600 ml of the clear juice. Transfer it into a large pan, then add the 450 g of jam sugar and 100 ml cider vinegar. Gently heat the mixture over low heat, stirring constantly until the sugar dissolves completely.
- Boil the jelly to setting point. Increase the heat and bring the mixture to a rapid boil. Allow it to boil for around 15 minutes, skimming off any scum that forms on the surface. Use a sugar thermometer to check that the jelly reaches the setting point of 105°C or perform the wrinkle test by placing a small amount of jelly onto a cold plate and seeing if it wrinkles when pushed after cooling.
- Jar the jelly. Once the jelly has reached setting point, pour it carefully into hot sterilised jars. Into each jar, add one star anise, one bay leaf, and two cloves to add decorative spice touches. Seal the jars securely.
- Set and store. Leave the jars to cool and chill for 3-4 hours or preferably overnight until the jelly has fully set. Store in a cool, dark place and enjoy as a seasonal treat.
Notes
- Use a sugar thermometer to ensure the jelly sets properly by reaching 105°C, or perform the wrinkle test as an alternative.
- Sterilise jars by washing in hot soapy water, rinsing well, and drying in an oven at 180°C (160°C fan)/gas mark 4 for 10 minutes before filling.
- Do not press the fruit while straining the juice to keep the jelly clear and bright.
- Adding whole spices into the jars gives a beautiful presentation and subtle extra flavor during storage.
- This jelly pairs wonderfully with cheese boards, roasted meats, and winter desserts.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: winter spice jelly, apple jelly, spiced preserves, homemade jelly, Christmas jelly, apple preserves
