There’s something special about a jar of Spiced Apple Jelly on the table—it’s a little taste of fall that you can enjoy all year long.
Smooth and jewel‑toned, this jelly is made with apple juice, warm spices like cinnamon and cloves, and just the right amount of sweetness.
It’s perfect for spreading on toast or biscuits, using as a glaze for meats, or pairing with cheese on a charcuterie board.
This recipe became a staple in our home because it’s easy to make and has such a cozy flavor. Unlike store‑bought jelly, it has a depth of flavor from the spices that makes it feel homemade and extra special.
It’s also a fantastic gift during the holidays—fill up some small jars, add a ribbon, and you have a thoughtful present anyone would love.
Why You’ll Love This Recipe
This Spiced Apple Jelly is full of cozy autumn flavors, combining the natural sweetness of apple juice with a hint of spice from cinnamon, cloves, and allspice. It’s smooth, glossy, and beautiful on the table, adding a festive touch to any meal.
It’s also incredibly versatile. Spread it on biscuits, toast, or scones, or pair it with cheese and crackers for a quick appetizer.
It can even be warmed slightly and brushed over roasted pork or chicken as a glaze. Because it cans well, you can make it in big batches and enjoy it long after apple season is over.
What You’ll Need
- 4 cups clear apple juice (unsweetened is best)
- 1 box (1.75 oz) powdered pectin
- 3 ½ cups granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- 2 whole allspice berries
- 1 teaspoon lemon juice
Pro Tips
- Use clear apple juice for a jewel‑like jelly. Cloudy juice will work but make the jelly more opaque.
- Tie spices in cheesecloth for easy removal after cooking.
- Use a large saucepan—jelly boils up quickly and needs room.
- Skim the foam before filling jars to get a glossy finish.
- Check for doneness by dropping a little jelly on a chilled plate—if it wrinkles when pushed, it’s ready.
Tools You’ll Need
- Large saucepan
- Wooden spoon
- Cheesecloth or a spice bag
- Measuring cups and spoons
- Heat‑proof jars with lids and rings
- Canning funnel and ladle
- Water‑bath canner or large pot for processing
Substitutions and Variations
- Use apple cider: For a deeper, richer flavor, swap juice for cider.
- Change the spices: Try adding star anise or cardamom for a unique twist.
- Citrus boost: Replace part of the apple juice with orange juice or add orange zest.
- Lower sugar version: Use low‑sugar pectin and reduce sugar to taste.
Make‑Ahead Tips
- Jelly can be canned and stored for up to a year if processed properly.
- If you don’t want to can it, just store it in the fridge for up to 3 weeks.
- You can freeze cooled jelly in airtight containers for up to 6 months.
How to Make Spiced Apple Jelly
1. Prepare the Jars
Wash jars, lids, and rings in hot, soapy water. Sterilize jars by boiling them in water for 10 minutes. Keep warm until ready to fill.
2. Combine Juice, Pectin, and Spices
In a large saucepan, combine apple juice, lemon juice, pectin, cinnamon stick, cloves, and allspice. Stir well and bring to a boil over medium‑high heat.
3. Add Sugar and Boil Hard
When the mixture is boiling, add sugar all at once, stirring constantly. Return to a full rolling boil and cook for 1 minute.
4. Remove Spices and Skim Foam
Take the pan off the heat, remove the spice bag, and skim any foam from the surface.
5. Fill and Seal Jars
Carefully ladle the hot jelly into prepared jars, leaving about ¼‑inch of space at the top. Wipe rims clean, place lids on top, and screw on rings.
6. Process in a Water Bath
Place jars in a water‑bath canner, making sure they’re covered by at least 1 inch of water. Process for 5 minutes (adjust time for altitude if needed).
7. Cool and Store
Remove jars and let them sit for 12–24 hours without touching. Check seals—lids should not flex when pressed. Store sealed jars in a cool, dark place.
Leftovers and Storage
Properly processed jars will last up to 1 year at room temperature. Once opened, refrigerate and use within 3 weeks.
For short‑term storage without canning, just refrigerate in clean jars for up to 3 weeks or freeze for up to 6 months.
Nutrition & Benefits
Apples are naturally rich in antioxidants and vitamin C. Adding spices like cinnamon and cloves not only enhances flavor but also provides trace antioxidants and anti‑inflammatory benefits.
Making jelly at home also means fewer preservatives and the ability to adjust sweetness.
FAQ
1. Can I use cloudy apple juice for this recipe?
Yes, but the jelly will have a more opaque appearance. For a jewel-like, clear finish, choose filtered apple juice.
2. Do I have to use a water bath canner?
Only if you want to store the jelly at room temperature for up to a year. For short-term storage, you can refrigerate or freeze it without canning.
3. Can I adjust the spice level?
Absolutely. Use fewer spices for a milder flavor, or add extras like star anise, cardamom, or ginger for a unique twist.
4. Can I make a low-sugar version?
Yes. Use low-sugar pectin and reduce sugar according to the package instructions.
5. How long does it last once opened?
Opened jars keep in the fridge for up to 3 weeks.
Cozy, Sweet, and Perfect for Gifting
This Spiced Apple Jelly is a delicious way to bring the flavors of fall into your kitchen.
Smooth, golden, and full of warm spices, it’s ideal for breakfast, holiday feasts, or gifting to friends and family.