Spiced Apple Jelly Recipes

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.

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.

Steps:

• Cut each apple into 8 pieces (do not core or seed).
• Combine apples and water and spices in heavy, medium saucepan and bring to boil.
• Reduce heat and simmer until apples are very tender, about 35 minutes.
• Remove from heat, cover and let stand 8 hours.
• Line large sieve with triple thickness of dampened cheesecloth; set over large bowl.
• Pour apple mixture into sieve and let drain overnight.
• Measure apple juice and transfer to heavy, medium saucepan.
• Add ¾ cup sugar for each 1 cup of juice.
• Mix in lemon juice.
• Cook over low heat, stirring until sugar dissolves.
• Increase heat and bring to boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Add grenadine.
• Cook about 8 minutes longer.
• Check the jelly this point.
• Drop 1 tblsp of jelly onto a chilled saucer and put in freezer.
• If it wrinkles when pushed after 2 minutes of cooling, then it is done.
• Skim off foam from surface of jelly.
• Spoon jelly into hot, sterilized jars and wipe rim clean.
• Seal tightly.
• Cool.
• Refrigerate up to 3 months.