Spiced preserved apples

April 30, 2018 | Filed under: Uncategorized

My neighbour has an overloaded apple tree and has asked me to help her deal with the fruit before it falls to the ground and rots. I have taken buckets of apples from her place plus some of her preserving jars so I can bottle the apples for her. Some of the jars will be plain apples in juice, others will be spiced.  Here is the recipe for spiced preserved apples.  If you just want them plain, then leave out the spices and flavours.

I often re-use empty jars from commercial products (eg jam, olives, chutneys) that I have cleaned thoroughly to remove any residual odours.


1 kg apples
1/2 cup water
1 cinnamon stick or 6 cloves
1/4 cup sultanas


  1. Prepare 3 x 450ml clean jars with metal lids by warming the jars in the oven at 50 degrees and sterilising the lids in a bowl of boiling water
  2. Peel and core the apples then slice into 6-8 pieces
  3. Put the sliced apples into a large saucepan with the cinnamon or cloves and sultanas (if used)
  4. Add the water and bring to the boil
  5. Simmer the fruit until just soft
  6. Remove from heat and ladle into the warm jars
  7. With a clean cloth, wipe the edge of the jar to remove any stickiness that might prevent the lid form sealing properly
  8. Shake the water off the lids and screw down as tightly as possible
  9. Press down on the lid to check there is no air escaping (you will hear a hiss)
  10. Leave to cool, then wipe the whole jar  to remove any further stickiness
  11. Label the jars and store in a cool dark cupboard for up to 12 months.


  1. This recipe contains no added sugar. The apples provide the sweetness but if you prefer a sweeter product, then simply add sugar to taste.
  2. If you don’t label the jars you may get the apples mixed up with other bottled fruit, eg pears or feijoas.  (Believe me it happens!)

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