Homemade Spiced Apple Jelly

A refreshing, light and smooth jelly to attempt, we love this homemade apple jelly with its subtle herb infusions that can be perfectly paired alongside lamb or pork.

Homemade Spiced Apple Jelly
PREP TIME 2 minutes COOK TIME Overnight MAKES 7 x 500g jars
  • Ingredients:
  • 2.5kg of cooking apples
  • 3 sprigs of either fresh thyme, sage or rosemary
  • 1.3 litres of cider vinegar
  • 1.3 kg of granulated sugar

Preparation method

  1. Start by cutting the apples into chunks, do not peel or core them. Add the cut apple into your large preserving pan alongside 1.5 litres of water and the sprigs of your chosen herbs before bringing to the boil.
  2. Reduce the heat to a simmer and continue to cook until the apples have turned soft.
  3. When soft, add the vinegar before cooking for a further 5 minutes.
  4. Adding your jelly strainer over the top of a large pan, add both the liquid and the fruit that is in the preserving pan into the strainer and leave overnight to drip through.
  5. With the liquid that has dripped through into the pan, measure it! For every 600ml of juice, add 450g of sugar.
  6. Adding the juice and sugar into a clean preserving pan, gently heat, stirring until all the sugar has dissolved. When the sugar has dissolved, bring the mixture to the boil and boil until it reaches setting point, this is around 104°C, use our Dexam jam thermometer to check.
  7. You can also check that it has reached setting point by doing the wrinkle test. This involves adding a spoonful of jelly to a cold plate before using your finger to see if it wrinkles.
  8. Take your sterilised jars and ladle your jelly into the jars. For a finishing touch, add a sprig of herb into the jar, shaking while it sets to keep the herb close to the top.