Spiced apple jelly

Posted on 2 January 2010 at 14:45 in basic principles, information, jams, jelly, recipe.

Here’s a simple jelly recipe to start you off – lightly spiced apple jelly. Makes about six 8-ounce (250ml) jars.

4 cups / 1 litre unsweetened apple juice

1 package regular fruit pectin

7 cups / 1.75 litres sugar

3 cloves

3 allspice berries

1/4 teaspoon ginger powder

Prepare jars and lids according to instructions for hot water bath canning. Grind the spices into a fine powder and add to the sugar.

Add apple juice to a large, non-rective pan. Whisk the pectin into the juice until completely incorporated. Bring to a boil over high heat, stirring frequently.

Once the juice is boiling add the sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute. Remove from the heat and quickly skim off any foam. Add to heated jars, leaving 0.25inch /0.5cm headroom and process in hot water bath canner according to instructions.

The essence of creative cooking is to be able to customise and tweak recipes to your own taste. This recipe makes a gently perfumed, spiced apple jelly – if you like a stronger flavour, increase the spices or change them around as you wish to make a completely custom flavour.

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