Winter spice jelly

Cook: 1 hr, 45 mins 20 mins + straining and chilling

More effort

Makes 2 jars
This spiced jam can be stored to eat with meat or cheese or presented as a homemade gift

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal125
  • fat0g
  • saturates0g
  • carbs33g
  • sugars33g
  • fibre0g
  • protein0g
  • salt0.01g
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Ingredients

  • 1kg cooking apple
  • 2 cinnamon sticks
  • 4 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 15 clove
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • half nutmeg, grated
  • 4 allspice berries
  • 1 blade mace, or ¼ tsp ground mace
  • 4 long pieces orange peel
  • 8 bay leaf
  • 450g jam sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 100ml cider vinegar

Method

  1. 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.

  2. 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.

  3. Measure the juice – you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.

  4. 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.

  5. 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.

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Comments (14)

karyn59's picture

If you add a couple of blackberries to the jelly whilst boiling it gives the jelly a lovely colour. I also added a bit of Port too!

philinbrighton's picture

I was worried when making this that the strained juice was very cloudy. I pushed on anyway and made sure that when the jelly was boiling up with the sugar that it was fully and regularly skimmed. This seemed to work well and left me with a beautiful clear jelly. Can't wait to try it.

RuthieBBB's picture
5

I loved this! it turned out to be easier than i expected and although i did squeeze the muslin bag (naughty) it did not turn it cloudy at all. a star anise in each pot i thought would have been too much (i made little jars for christmas hamper gifts) but in hindsight would have been fine. the one jar i still have is going strong 6 months after i made it and is still delicious.

madeleinets's picture

How much/how many jars did this recipe make?

fifimg's picture

Made this successfully, but although it does taste nice, my jelly was cloudy, so there wasn't any point in putting in the star anise or bay as they wouldn't be seen through the murk! I did not squeeze the jelly bag as I know that this can cause cloudiness. All my other jellies have come out beautifully, so not sure where I went wrong with this.

kentSue's picture

Just made this Jelly... the use of a thermometer made it simple and it has set well. Substituted some of the liquid with cider but it could have stood some more spice (cloves and mace I think)

julesthenorweegie's picture

I tried to make this last night. I couldn't find sugar with added pectin, so I had to use the two separately. It looked a little liquidy before leaving to set and - hoping it would set overnight, I came into the kitchen this morning to find them in the same consistency as last night :( Do you know how much pectin would be required, and if this would mean I would need less sugar? I was really looking forward to this, as it smelt delicious! Ach well....maybe next time. I wont give it any stars as it was probably my fault!

octarine's picture

Just a small update, my second lot of jelly did not set (but I've put this down to a bad cooking day as my fudge didn't set either =s) but it did make a very nice syrup and goes well with ice cream or in tea and adds a festive twist to Apple turnovers.

gills_recipes's picture

This was truly delicious. It is a lovely accompaniment to cold meats and so easy to make and the gorgeous smell whilst cooking spread through the house.

octarine's picture

I have made this twice so far and have still not been able to get the liquid clear, any tips for try number 3?

The first time I made it to recipe but the second time I swapped star anise for ginger (dried), upped the other spices, added half a vanilla pod and put in less orange peel. I also cooked the apple mixture in a pressure cooker and reduced the cooking time by half.

So far all the people I have given this to have been really impressed, so will probably make this again in the future but perhaps swapping the apple for pears?

mscupcake's picture
5

Nannon, I would treat it like an opened jar of jam. Maybe keep it in the fridge and use it up over Christmas. But I'm unofficial ;)

nannon27586's picture
5

Can you please tell me how long this will keep unopened??

nannon27586's picture
5

Can you please tell me how long this will keep unopened??

mscupcake's picture
5

Was quite intrigued by the look of this jelly, had a lot of apples to use up and was not disappointed!. I have never made a jelly before - that part was dead easy. Despite making jam before I invested this time in a sugar thermometer to ensure getting the right set and it did indeed work simply. The flavours are gorgeous and the colour of the jelly is fab. I have put them into 6 small jars and am going to give (most!) away as christmas presents.
Am sure it would work well with cheese or meat but I added it to some pan-fried pork yesterday to make a sauce, along with apple pieces and creme fraiche. Was yum.
As an added bonus the star anise left in my cupboard smells GORGEOUS!

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