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Cherry Cider Jelly

Source of Recipe


From "Blue Ribbon Preserves" by Linda J. Amendt



List of Ingredients



• 4 cups bottled cherry cider
  
• 7 cups sugar
  
• 2 (3-ounce) pouches liquid pectin
  






Instructions



1. Place a sieve over a large pan or bowl. Line the sieve with a paper coffee filter and strain the cider.
   
   
2. In an 8-quart pan, over medium heat, heat the cider until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat.
   
   
3. Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving ¼ inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.
   
   
   Makes 7 to 8 half-pint jars