Ingredients:

  • 2 kg Mixed Apples (high-pectin varieties like Granny Smith or Braeburn), cored and roughly chopped
  • 5 L Water (filtered)
  • 2 tablespoons Fresh Lemon Juice, divided
  • 1 teaspoon Vanilla Extract
  • 3 large Cinnamon Sticks
  • 1 teaspoon Whole Cloves
  • 6 Allspice Berries
  • 1 small piece (1-inch) fresh Ginger, sliced
  • 900 g Granulated White Sugar
  • 100 g Packed Dark Brown Sugar
  • 1 pouch (85 ml) Liquid Fruit Pectin
  • ½ teaspoon Unsalted Butter (Optional, for reducing foam)

Instructions:

  1. Wash, core, and roughly chop the apples, leaving the skin on. Place the pieces into a large stock pot. Add the water, 1 tablespoon of lemon juice, and the whole spices (cinnamon, cloves, allspice, and ginger).
  2. Bring the mixture to a rolling boil, then immediately reduce heat to a gentle simmer. Cover and cook for 25–30 minutes, or until the apples are very soft and mushy.
  3. Set up a jelly bag or a colander lined with several layers of fine cheesecloth over a large bowl. Carefully ladle the hot apple mixture into the straining apparatus. Allow the clear juice to drip naturally for at least 8 hours (or overnight) without pressing or squeezing. Measure the resulting clear apple liquid (aim for about 1.2 litres).
  4. Pour the measured apple juice into a clean preserving pan. Add the granulated sugar, brown sugar, vanilla extract, the remaining 1 tablespoon of lemon juice, and the optional butter. Stir constantly over medium heat until all the sugar is completely dissolved.
  5. Increase the heat to high and bring the mixture to a full, rolling boil that cannot be stirred down. Once the full rolling boil is established, immediately add the liquid pectin, pouring it in quickly.
  6. Return the mixture to a full, rapid boil and boil hard for exactly 60 seconds, or until the temperature reaches 105°C (221°F). Remove immediately from the heat and quickly skim off any remaining foam.
  7. Ladle the hot Apple Pie Jelly into prepared, sterilized jars, leaving ¼ inch headspace. Wipe the rims clean, center the lids, and tighten the screw bands to fingertip tight. Process the jars in a boiling water bath canner for 10 minutes. Remove and allow to cool completely for 12–24 hours to check the seals.