Spiced Apples

    40 minutes

    At the end of apple season, what do you do with all the apples? Preserving them is so easy. Spiced with cinnamon and nutmeg, they make tasty tarts, pies or ice cream topping.

    276 people made this

    Makes: 7 litres

    • 1kg caster sugar
    • 140g cornflour
    • 2 teaspooons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 2 teaspoons salt
    • 2 litres water
    • 3 tablespoons lemon juice
    • 3kg apples
    • 7 (1 litre) preserving jars

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a large pot, mix sugar, cornflour, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and simmer until thick and bubbly. Remove from heat and add lemon juice.
    2. Sterilise preserving jars and lids by boiling them in a large pot of water. Dry thoroughly.
    3. Peel, core and slice apples. Pack the sliced apples into hot jars, leaving a 1 to 2cm space at the top.
    4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
    5. Place lids on jars and process in a water bath for 20 minutes.

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    Reviews in English (301)


    Used different ingredients. 1/3 CINNAMON STICK  -  29 Oct 2009


    This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 TBS lemon juice and corn starch and set aside. After you have the apples sliced and packed in the jars bring the sugar mixture almost to boiling stir in your cornstarch mixture and pour it into the sugar mixture. Stir or wisk mixture quickly. When the white of the cornstarch disappears, laddle over sliced apples. I use 3 tsp cinnamon and Florida Crystals unprocessed sugar. I also leave off the food coloring. It makes 9 quarts every time for me, but I pack the apples within 1 inch of the top. I have made 54 quarts already this year. Most to give as Christmas gifts.  -  30 Nov 2005  (Review from Allrecipes USA and Canada)


    The recipe was excellent. It was very easy. My only suggestion would be that when you use a knife to get rid of the air bubbles, use a plastic one or spatula. The first time I used a metal butter knife and 2 of my jars busted during processing. I checked the Ball website and they said that using a metal utensil to remove air bubbles may cause the jar to break.  -  17 Oct 2006  (Review from Allrecipes USA and Canada)