Email to Cat      

Cider 'n' Spice Jelly

Source of Recipe


From "Better Homes & Gardens Jams and Jellies"



List of Ingredients



• 5 cups fresh-pressed apple cider
  
• 2 cinnamon sticks, broken
  
• 8 whole allspice
  
• 8 wole cloves
  
• 7½ cups sugar
  
• ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin
  






Instructions



1. In a 6- to 8-quart nonreactive heavy pot combine the first four ingredients (through cloves). Bring to boiling; reduce heat to medium-low. Simmer, covered, 20 minutes.
   
   
2. Line a sieve with a double layer of 100-percent-cotton cheesecloth; place sieve over a large bowl. Strain cider mixture through cheesecloth. If desired, reserve spices to add to canning jars.
   
   
3. Wash the pot, then return strained cider to pot. Stir in sugar. Bring to a full rolling boil, stirring constantly. Add pectin. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat.
   
   
4. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. If desired, add some of the reserved cinnamon, allspice, and cloves to each jar. Wipe jar rims; adjust lids and screw bands.
   
   
5. Process filled jars in a boiling water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   
   Makes 7 half-pint jars