Best Cider Jelly Recipes

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.

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.

APPLE CIDER CINNAMON JELLY

Steps:

• Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan. Cover and bring to a boil over high heat, reduce heat and boil gently for 5 minutes. Strain cider through several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse saucepan.
• Measure 2 cups (500 ml) cider and return to saucepan; add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
• Ladle into sterilized jars, add one piece of cinnamon to each jar and process as directed.

SPICED APPLE CIDER JELLY SHOTS

Steps:

• Pour apple cider into a large saucepan and sprinkle gelatin over top; let stand, without stirring, until gelatin softens, about 5 minutes. Whisk in sugar. Heat and stir over low heat until sugar and gelatin are completely dissolved, 8-10 minutes (do not boil); remove from heat. Stir in vodka; pour mixture into a 9-in. square baking pan coated with cooking spray. Refrigerate, uncovered, until mixture is firm, about 2 hours., To unmold, run a sharp knife along edges of gelatin; invert onto a cutting board and lift off pan. Cut into 64 squares; brush tops with bitters and sprinkle with cinnamon sugar. If desired, garnish with apple slices.

APPLE CIDER & SAGE JELLY

Steps:

• 1. Prepare jars and rings. Keep jars hot.
• 2. Set aside well-formed sage leaves. Place packed leaves in a large, nonreactive saucepan. Pour boiling water over the top. Simmer for approximately 10 minutes. You should have 1/2 cup liquid remaining.
• 3. Pour water through a sieve and discard sage leaves. If any sediment remains, restrain through cheesecloth. Return to saucepan. Add cider, vinegar, lemon juice and food coloring. Stir to combine. Bring to a hard boil.
• 4. Add sugar all at once. Stir to dissolve. Continue to stir until mixture reaches a hard boil that cannot be stirred down.
• 5. Quickly add pectin all at once. Continue to stir until mixture reaches a hard boil that cannot be stirred down. Boil for one minute. Remove from heat. Skip foam if necessary.
• 6. Add one or two fresh sage leaves to the bottom of each jar. Fill, wipe rims with a damp paper towel, add lids and seal to finger-tip tightness.
• 7. Process for 15 minutes in water bath. (I'm using my vintage Conservo, made in 1928!). Remove to a clean, cloth towel away from direct sun. Let rest for 12 hours. Test seal. Refrigerate or reprocess any jars that did not seal. Store in a dark cupboard. Will keep for 1 year.

CHERRY CIDER JELLY

Steps:

• Strain cider, a coffee filter and sieve work well.
• In a large pan heat cider till warm using medium heat.
• Add sugar and heat, stir constantly until sugar is dissolved.
• Turn up to medium high heat,bring to a full rolling boil, stir constantly.
• Stir in pectin.
• Bring back to a full rolling boil,stir constantly for one minute.
• Remove from heat.
• Quickly skim off any foam and ladle hot jelly into hot jars, leave 1/4 inch headspace.
• Wipe jar rims and threads with clean damp cloth.
• Cover with hot lids and apply screw rings.
• Process 1/2 pint jars in water bath for 10 minutes.

CHRISTMAS CRAN-CIDER JELLY

Steps:

• 1. In a large kettle add juices and spice and pectin. Bring to a rolling boil over high heat. Stirring constantly.
• 2. Stir in sugar.
• 3. Return to a full rolling boil for 1 minute, stirring constantly. Remove from heat; skim off any foam.
• 4. Before pouring in jars, I like to stir it quick with a cinnamon stick.
• 5. Pour hot liquid into 6 half pint jelly jars (hot jars) leaving 1/4" headspace.
• 6. Adjust with caps. Process for 5 minutes in a boiling water bath. *makes 6 half-pints.

ROSY CIDER JELLY

Steps:

• In a Dutch oven, combine the first four ingredients. Bring to a rolling boil over high heat, stirring constantly. Stir in the sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

ROSY CIDER JELLY

Steps:

• 1. In a large kettle, combine the first 4 ingredients. (apple cider, cranberry juice, lemon juice and powdered fruit pectin)
• 2. Bring to rolling boil over heat, stirring constantly.
• 3. Stir in sugar, return to a full rolling boil. Boil for 1 minute, stirring constantly.
• 4. Remove from heat, skim off foam.
• 5. Pour hot liquid into hot jars. Put lids and bands, and tightened.
• 6. Process for 5 minutes in hot boiling bath.

CIDER N' SPICE JELLY

Steps:

• In pot combine cider, cinnamon, allspice and cloves. Cover and bring to a boil, reduce heat to med- low. Simmer covered for 20 minutes.
• Line a sieve with double layer of 100% cotton cheese cloth and set over large bowl. Strain cider mixture through sieve. If desired, reserve spices to add to canning jars later.
• Wash pot, then return strained cider to pot. Add sugar, stir to combine. Bring to a rolling boil, stirring constantly.
• Remove from heat and add pectin.
• Return to the heat and bring to a rolling boil for 1 minute, while stirring.
• Ladle into hot sterilized 8 oz jars, leaving 1/4" headspace. If desired you can now add spices back into jars. Wipe rims and add lids.
• Process jars for your recommend altitude.
• If you have never made a jelly before, the straining of the liquid is to remove any particles/cloudiness from the jelly. So that your jelly will be nice and clear once set.

SPICED APPLE CIDER JELLY SHOTS

Steps:

• Pour apple cider into a large saucepan and sprinkle gelatin over top; let stand, without stirring, until gelatin softens, about 5 minutes. Whisk in sugar. Heat and stir over low heat until sugar and gelatin are completely dissolved, 8-10 minutes (do not boil); remove from heat. Stir in vodka; pour mixture into a 9-in. square baking pan coated with cooking spray. Refrigerate, uncovered, until mixture is firm, about 2 hours., To unmold, run a sharp knife along edges of gelatin; invert onto a cutting board and lift off pan. Cut into 64 squares; brush tops with bitters and sprinkle with cinnamon sugar. If desired, garnish with apple slices.

CRANBERRY CIDER JELLY

Steps:

• Combine apple cider, cranberry juice and lemon juice in a large saucepot. Stir in powdered pectin. Bring to a rolling boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minutes, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle into hot jars, leaving 1/4 inch headspace. Adjust lids. Process 10 minutes ina boiling-water canner.