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Apple Cider Calvados Jelly

Source of Recipe


From "175 Best Jams, Jellies, Marmalades and Other Soft Spreads"



List of Ingredients



• 3½ cups unsweetened apple cider
  
• 6½ cups granulated sugar
  
• 2 pouches (each 3 ounces) liquid pectin
  
• â…“ cup Calvados
  






Instructions



1. Prepare canning jars and lids and bring water in water bath canner to a boil.
   
   
2. If the cider contains sediment or pulp, strain it before measuring. To strain cider, place a sieve over a pan or bowl and line it with a piece of damp folded cheesecloth. Pour cider into the lined sieve, being careful not to disturb any sediment in the bottom of the container.
   
   
3. In an 8-quart stainless steel stockpot, combine apple cider and sugar. Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Remove pot from heat and stir in Calvados. Quickly skim off any foam.
   
   
4. Immediately ladle hot jelly into hot jars, leaving ¼ inch headspace. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
   
   
5. Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes. Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
   
   
   Makes about seven 8-ounce jars