Sweet Apple Cider Jelly Recipes

SWEET APPLE CIDER JELLY

Steps:

• Add 1/4 cup granulated sugar to the contents of the pectin package in a bowl.
• Mix remaining granulated sugar and brown sugar in another bowl.
• Bring the apple cider to a boil in a large pot, along with the cinnamon stick, lemon zest, cloves and ginger.
• Strain the cider into a bowl to remove the cinnamon stick, lemon zest and cloves. Return cider to pot. (You tie the spices into a cheesecloth instead, but this method is handy if you don't happen to have cheesecloth.)
• Once the apple cider boils, add the sugar-pectin mixture and let it come to a boil again, stirring constantly. Add the other sugar mixture and bring to a boil again. Boil for 1 minute.
• Pour into canning jars. If you plan to freeze the jelly, leave 3/4 inch of space between the top of the jelly and the lid because the contents will expand as it freezes.
• Let cool. Refrigerate or freeze.

APPLE CIDER JELLY

Steps:

• In a small bowl, mix together 1/4 cup of the sugar and the powdered pectin. Set aside.
• Pour the apple cider into a cooking pot.
• Add the pectin/sugar mixture to juice in the cooking pot; Stir vigorously and well.
• Bring mixture to full rolling boil stirring constantly.
• Stir in remaining sugar and the cinnamon. Return to full rolling boil and boil for one-minute, stirring constantly.
• Remove from heat. Skim off any foam.
• Ladle into sterilized jars to within 1/8 inch of tops.
• Seal and process five-minutes in boiling water bath.

HOMEMADE JALAPEñO JELLY

Steps:

• In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
• Add the sugar and apple cider vinegar and bring to a boil. Reduce heat and let simmer for 10 minutes.
• Add in the liquid pectin packet and continue to simmer for 5 minutes. Remove from heat and let cool. Transfer to jars and refrigerate.

APPLE CIDER JELLY

Steps:

• In a large pot, combine the cider, candy, and pectin.
• Bring to a rolling boil over high heat, stirring often.
• Add sugar and return to a rolling boil.
• Boil for 1 minute, stirring constantly.
• Remove from the heat and skim off any foam.
• Carefully ladle hot jelly into sterilized half-pint jars, leaving 1/4 in headspace.
• Adjust caps.
• Process for 10 minutes in a boiling water bath.

CIDER JELLY

Steps:

• In a Dutch oven, combine cider and red hots. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SPICED CIDER JELLY

Steps:

• In a 10-quart kettle combine the apple cider or juice and pectin. Bring mixture to a full rolling boil (a boil that cannot be stirred down), stirring frequently. Add sugar, cinnamon, nutmeg, and cloves. Boil hard, uncovered, for 1 minute, stirring constantly. Remove from heat.
• Quickly skim off the foam with a metal spoon.
• Ladle at once into hot, clean half-pint jars, leaving a 1/4-inch headspace. Seal, using metal lids or paraffin.