Apple and Spice Jelly

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	4 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Distribute the spices in the thoroughly cleaned twist-off glasses.
Prepare the apple juice with the citric acid and the preserving sugar according to the instructions on the package and pour it into the glasses while boiling over the spices. Close this immediately and turn it over.
After about 45 minutes, when the jelly is half-set, turn the glasses over again. The spices then rise a little and appear to float in the jelly.
After 4 - 6 weeks the jelly has taken on the taste of the spices and is ready to eat.
I always make the jelly with our own juice, which is why it is a little cloudy. You can also use clear juice, then you can see the spices better.
For small glasses I only use 2 cloves per glass, but this is a matter of taste. Smaller glasses result in a correspondingly higher number of glasses, which is important to note with the cinnamon sticks and the star anise.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.