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Apple Cider Cinnamon Jelly

Source of Recipe

From "The Complete Book of Small-Batch Preserving"


Recipe Introduction

"The full-bodied taste of fresh apple cider spiced with cinnamon is marvelous on toast and hot biscuits. Try heating the jelly and serve over pancakes or French toast. Reserve the cinnamon stick and add a small piece to each jar for an attractive garnish and more intense cinnamon flavor."

List of Ingredients

• 2½ cups fresh-pressed apple cider
• 1 cinnamon stick, 4 inches, broken into 4 pieces
• 3½ cups granulated sugar
• 1 pouch liquid fruit pectin


Recipe

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 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 hot jars, add one piece of cinnamon to each jar and process for 10 minutes.


Makes 4 cups