- 1kg unpeeled cooking apples, cut into rough pieces
- 2 cinnamon sticks
- 5 star anise
- 12 cloves
- ½ tsp ground nutmeg
- 1 tbsp coriander seeds
- 8 bay leaves
- Peel of 1 orange
- 600ml water
- 450g jam sugar
- 100ml cider vinegar
- Sterilise the jars. Place the apples, spices, bay leaves and orange peel in a small jelly pan, reserving 3 star anise, and add the water. Bring to the boil, cover and simmer for 1½ hours.
- Strain the mixture over a large bowl and measure ─ you should have about 600ml.
- Return the liquid to the clean jelly pan and add the sugar and vinegar. Warm gently until the sugar dissolves then bring to the boil and cook rapidly for about 15 minutes or until the setting point is reached.
- Ladle the jelly into the jars, adding a star anise to each. Seal the jars, cool completely then label and store in a cool, dry place.
Tip: To test the setting point, place a small spoonful of jelly onto a saucer which has been chilled for several hours, allow it to rest for 2-3 minutes then draw your finger through the centre. If it is ready, there will be a clear stripe through the middle of the jelly.