Best 11 Spiced Apple Jelly From Scratch Recipes

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Craving for an exquisite spread that blends the sweetness of apples with the warmth of spices? Look no further than the delectable creation of spiced apple jelly. This delightful treat captures the essence of autumn's bounty, transforming fresh, crisp apples into a luscious, amber-hued jelly. With its perfect balance of sweet and tangy flavors, highlighted by a symphony of aromatic spices, spiced apple jelly elevates your breakfast toast, sandwiches, and even cheese platters to a whole new level of culinary delight. Get ready to embark on a flavorful journey as we unveil the secrets to crafting your own homemade spiced apple jelly from scratch.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED APPLE JELLY RECIPE (NO ADDED PECTIN)



Spiced Apple Jelly Recipe (No Added Pectin) image

This spiced apple jelly recipe livens up the plain apple flavor with some traditional pairings including lemon juice, cinnamon, nutmeg and cloves.

Provided by Grow a Good Life

Categories     Canning

Time 1h45m

Number Of Ingredients 7

3 pounds apples
3 cups water
3 cups cane sugar
1 tablespoons lemon juice ((freshly squeezed or bottled))
1 teaspoon ground cinnamon (or 2 whole sticks broken into pieces)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Wash the apples with plain water, remove any bad spots, and roughly chop into pieces. Use a kitchen scale to weigh out 3 pounds.
  • Add the prepared fruit to a large saucepan, and cover with water, about 3 cups. Add the spices and stir to combine.
  • Bring to a boil over medium-high heat then reduce to a simmer over low heat. Simmer until the skins are soft and the juices are released.
  • Gently mash the apples with a potato masher and continue simmering over low heat for 30 minutes, stirring occasionally. Simmer low and slow because excess heat can destroy the natural pectin.
  • Strain the juice through a damp jelly bag or double 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.
  • Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover.
  • Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
  • Measure out 4 cups of the apple juice and pour into a saucepan. Add the sugar and lemon juice and stir to dissolve.
  • Bring to a boil over medium-high heat, stirring constantly, until jelly stage.
  • Jelly stage is achieved once the temperature reaches 220˚F, when the liquid forms a sheet that hangs off the edge of the spoon, and when the mixture gels on a cool plate and doesn't run when tipped.
  • Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
  • Use your canning ladle and funnel and add the hot jelly to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
  • Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
  • Once all the jars are in canner, adjust the water level to two inches above the jar tops.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. (adjust processing time for your altitude if necessary - see notes below).
  • When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
  • Spread a kitchen towel on the counter, and remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
  • Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 to 18 months. Refrigerate the jelly once opened and consume within 3 weeks. Yields about 6 half-pint jars.

Nutrition Facts : ServingSize 1 tablespoon, Calories 35 kcal, Carbohydrate 12 g, Protein 0.1 g, Sodium 4 mg, Fiber 0.1 g, Sugar 8.7 g

SPICED APPLE JELLY RECIPE



Spiced Apple Jelly Recipe image

You can create your own homemade jelly recipe.. And with the help from our somple spiced apple jelly recipe, you can easily store them until for use.

Provided by Recipes.net Team

Categories     Jelly

Time 35m

Yield 6

Number Of Ingredients 5

1 qt apples
1 ½ cup vinegar
1 tsp whole cloves
1 ½ cup cranberries
1 tsp cinnamon stick

Steps:

  • Tie spices in cheesecloth.
  • Cook all together, drain through a jelly bag.
  • Measure juice.
  • Boil 20 minutes.
  • Add equal amount of heated sugar and cook 5 minutes.
  • Skim. Pour into sterilized jars.
  • Seal with paraffin.

Nutrition Facts : Calories 188.00kcal, Carbohydrate 47.00g, Fat 1.00g, Fiber 6.00g, Protein 1.00g, SaturatedFat 1.00g, ServingSize 6.00 people, Sodium 4.00mg, Sugar 36.00g

SPICED APPLE JELLY FROM SCRATCH



Spiced Apple Jelly from Scratch image

Cooking time varies with each batch as pectin level varies in the apples. Love this spiced apple jelly on homemade toast....=)

Provided by Aroostook

Categories     Jellies

Time 35m

Yield 4 1/2 pint jars

Number Of Ingredients 6

2 1/2 quarts green apples, cores and peelings (* Make sure the apples are untreated and do not have a waxy coating on them. **Or quarter whole appl)
1 teaspoon ground mace
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
4 cups water
2 cups sugar

Steps:

  • Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
  • Strain through jelly bag or cheesecloth.
  • There should be from 2 1/2 to 3 cups juice.
  • Add sugar and cook until juice sheets from spoon.
  • Skim away froth 3-4 times during cooking.
  • Pour into hot sterilized jars, and seal.
  • Makes about four 1/2 pint jars.

Nutrition Facts : Calories 491.7, Fat 0.7, SaturatedFat 0.1, Sodium 8, Carbohydrate 127.8, Fiber 7, Sugar 117.7, Protein 0.8

WINTER APPLE JELLY



Winter Apple Jelly image

-Maria Weber, Toledo, Ohio

Provided by Taste of Home

Time 15m

Yield 7 half-pints.

Number Of Ingredients 6

1 quart apple juice
1 package (1-3/4 ounces) powdered fruit pectin
2 tablespoons bottled lemon juice
3 to 6 drops red food coloring, optional
5-1/2 cups sugar
1 teaspoon ground cinnamon

Steps:

  • In a Dutch oven, combine the apple juice, pectin, lemon juice and food coloring if desired. Bring to a full rolling boil, stirring constantly. Quickly stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. , Remove from the heat; skim off foam. Stir in cinnamon. Carefully ladle hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

APPLE JELLY



Apple Jelly image

Traditional and delicious homemade jelly.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT40m

Yield 100

Number Of Ingredients 5

3 ½ pounds apples, cored and diced
3 cups water
7 ½ cups white sugar
½ teaspoon butter
1 (2 ounce) package powdered fruit pectin

Steps:

  • Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
  • Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
  • Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.2 g, Cholesterol 0.1 mg, Fiber 0.4 g, Sodium 0.5 mg, Sugar 16.6 g

WINTER SPICE JELLY



Winter spice jelly image

This spiced jam can be stored to eat with meat or cheese or presented as a homemade gift

Provided by Good Food team

Categories     Condiment

Time 2h5m

Yield Makes 2 jars

Number Of Ingredients 11

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

Steps:

  • Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
  • Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
  • Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
  • Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
  • Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.

Nutrition Facts : Calories 125 calories, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Sodium 0.01 milligram of sodium

APPLE PIE JELLY



Apple Pie Jelly image

With all the flavor of mom's apple pie, this jelly is easy to make and fun to eat! It's so versatile! Makes a perfect layer on top of your cheesecake. Mix it with sour cream and cream cheese for a tasty dip. It's also a tasty ice cream topping.

Provided by robbybaby

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h40m

Yield 48

Number Of Ingredients 6

4 cups bottled apple juice
1 tablespoon pure maple syrup
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (1.75 ounce) package dry pectin
5 cups white sugar

Steps:

  • Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
  • Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring juice to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and bring mixture back to a rolling boil over high heat. Boil for 1 full minute.
  • Remove mixture from heat and skim off foam with a metal spoon.
  • Wipe jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 23.7 g, Fiber 0.1 g, Sodium 0.7 mg, Sugar 23.3 g

APPLE JELLY



Apple Jelly image

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5

2 pounds McIntosh and 1 pound Granny Smith, cut up with cores and skin
3 3/4 cups water
Sugar
2 tablespoons fresh lemon juice
Coarse salt

Steps:

  • Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
  • In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
  • Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

APPLE CINNAMON JELLY



Apple Cinnamon Jelly image

I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade-what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! -Nancy Jenkins, Fullerton, California

Provided by Taste of Home

Time 35m

Yield 7 half-pints.

Number Of Ingredients 6

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

Steps:

  • In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. 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. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

APPLE JELLY



Apple Jelly image

From The Southern Living Cookbook. Very simple jelly, perfect for the beginner. Great for last minute gift baskets. Uses hot water bath canning.

Provided by LonghornMama

Categories     Jellies

Time 30m

Yield 7 half-pints

Number Of Ingredients 3

4 cups apple juice
1 (1 3/4 ounce) package dry pectin
5 cups sugar

Steps:

  • Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally.
  • Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly.
  • Remove mixture from heat, and skim off foam with a metal spoon.
  • Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands.
  • Process in boiling water bath 5 minutes.

APPLE JELLY RECIPE



Apple Jelly Recipe image

Find a way to use up the apples in the fridge with this delicious Apple Jelly Recipe. This Apple Jelly Recipe gets its great flavor from fresh apples, CERTO Fruit Pectin plus sugar for extra sweetness.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.

Number Of Ingredients 5

5 cups prepared juice (buy about 3-1/2 lb. fully ripe apples or crabapples)
3 cups water
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot.
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

Tips:

  • To ensure a clear and vibrant jelly, use a combination of ripe and slightly underripe apples. The underripe apples provide natural pectin, which helps the jelly set.
  • Choose aromatic apple varieties such as Granny Smith, Honeycrisp, or Braeburn for a flavorful jelly.
  • To avoid a cloudy jelly, strain the apple juice through a cheesecloth or a fine-mesh strainer before cooking.
  • Use a large pot for cooking the jelly to prevent splattering and allow for easy stirring.
  • Attach a candy thermometer to the pot to accurately monitor the temperature of the jelly as it cooks.
  • Stir the jelly continuously while it is cooking to prevent scorching.
  • To test the doneness of the jelly, place a small amount on a cold plate and refrigerate for a few minutes. If the jelly wrinkles when you push your finger into it, it is ready.
  • Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top of each jar.
  • Process the jars in a boiling water bath for the recommended time to ensure proper sealing and preservation.
  • Store the sealed jars of jelly in a cool, dark place for up to a year.

Conclusion:

Homemade spiced apple jelly is a delicious and versatile condiment that can be enjoyed on toast, crackers, or as a glaze for meat dishes. With its vibrant color, aromatic fragrance, and sweet-tart flavor, this jelly is sure to be a hit at your next gathering or as a thoughtful gift. By following these tips and the detailed recipe, you can create a batch of spiced apple jelly that will delight your taste buds and bring warmth to your kitchen. So gather your ingredients, put on your apron, and let's get cooking!

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