Spiced Apple Jelly from Scratch
Capture the essence of fall with this homemade Spiced Apple Jelly from Scratch, a delightful preserve bursting with the natural sweetness of fresh apples and warm spices like cinnamon, cloves, and allspice. Perfectly crafted using just a handful of simple ingredients—including whole apples, which provide natural pectin—this recipe results in a velvety, jewel-toned jelly that’s smooth, aromatic, and irresistibly flavorful. From boiling the apples to achieve a rich, golden juice to simmering it with sugar and spices for the perfect gel-like consistency, every step is designed to highlight the cozy flavors of the season. Whether spread on warm toast, served alongside cheese boards, or gifted in a charming jar, this spiced apple jelly is a timeless classic that brings a touch of homemade charm to any occasion. Plus, it’s a fantastic way to embrace scratch cooking while making the most of orchard-fresh apples!
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Ingredients
- 3 pounds Apples
- 6 cups Water
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Ground allspice
Directions
Step 1
Wash the apples thoroughly and cut them into quarters. Do not peel or core them, as the skins and cores contain natural pectin that helps the jelly set.
Step 2
Place the apple pieces in a large pot and add the water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 45 minutes, or until the apples are soft and broken down.
Step 3
Line a large strainer or colander with a double layer of cheesecloth and set it over a large bowl or pot. Carefully pour the apple mixture into the strainer, allowing the juice to drip through without pressing or squeezing the fruit. Let it strain for at least 2-3 hours, or overnight for the clearest jelly.
Step 4
Measure the strained apple juice and pour it into a large pot. For every cup of juice, add 3/4 cup of granulated sugar. Add the lemon juice, ground cinnamon, cloves, and allspice to the pot.
Step 5
Heat the mixture over medium-high heat, stirring constantly, until the sugar completely dissolves. Bring the mixture to a rolling boil and cook until it reaches 220°F (104°C) on a candy thermometer, or until it passes the 'sheet test' (when a spoonful of jelly poured back into the pot drips off in a sheet, rather than individual droplets). This process may take 20-25 minutes.
Step 6
Remove the pot from heat and skim off any foam or impurities that rise to the surface using a spoon.
Step 7
Immediately ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with sterilized lids, and process in a boiling water bath for 10 minutes to ensure a proper seal.
Step 8
Let the jars cool completely at room temperature. Once cooled, check that the lids have sealed properly by pressing down on the center – they should not pop back. Store in a cool, dark place and refrigerate after opening.
Nutrition Facts
| Serving size | (2832.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 719.9 |
| Total Fat 2.4g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 60.1mg | 0% |
| Total Carbohydrate 189.7g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 142.8g | |
| Protein 3.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 176.2mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 1499.6mg | 0% |
Source of Calories