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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
Remove the pot from heat and skim off any foam or impurities that rise to the surface using a spoon.
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.
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
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 142.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
