Cider Jelly Recipes

Last Sunday I cooked up two batches of cider jelly. First time making cider jelly, it turns out it's quite a nice spread and is easy to make as the fruit comes already as juice.

Dan's Reduced Cider, Honey Jelly

*makes 9 250ml (1/2 pint) jars
4L (1gal) Cider, reduced to 5 cups
2 cups dark honey
5 1/2 white sugar
1/2 tsp butter (reduces foaming)
1 pouch certo liquid pectin

I adapted this recipe so I called it my own. Traditional cider jelly is reduced 9 times until it naturally turns to jelly were as modern cider jelly is just cider with sugar & pectin added. I went for the best of both worlds and started by reducing the cider and then adding sugar/pectin. The recipe follows:

Add your cider to a large pot, place on high and boil until it reduces to approx. 5 cups. This can take a while depending on your burner strength, about 45 minutes. Stir occasionally so it does not burn on the bottom. Well boiling apple pulp will cook out, skim it off and compost it. Once reduced pour the juice through a sieve lined with cheese cloth to remove any apple pulp missed by the skimming.

With the now reduced juice measure exactly 5 cups of juice and pour it into your large pot. Add honey, sugar and butter. Bring to a full rolling boil that is not stopped by stirring. Once the boil is reached add the pectin and boil for 1 minute well stirring.

Remove from the heat, skim off any foam and pour into hot sterilized jars leaving a 1/8" head space. Place the lids on and hot water bath for 10 minutes.

The end product is a very tangy sweet cider jelly with a pretty up front honey flavor. Good used as a spread but also equally as nice for glazing meats, adding to baked goods or with cheese.

Certo Apple Jelly

*makes 4 250ml (1/2 pint) jars
recipe from Kraft Foods

2 cups apple cider (canned/bottle juice works too)
3 1/2 cups sugar
1/2 tsp butter (reduces foaming)
1 pouch certo liquid pectin

If using cider, first bring your juice to the boil until the pulp cooks out, then pour through a sieve lined with cheese cloth. This will filter out the pulp leaving clear yellow juice. If you are using clear apple juice form the grocery store skip this stem.

Measure exactly 2 cups of juice and pour into your pot. Add sugar & butter and bring to a full rolling boil that stirring does not stop. Then add the pectin and boil for 1 minute well stirring.

Remove from heat, skim off any foam and pour into hot sterilized jars leave 1/8" head space. Place lids on and hot water bath for 10 minutes.

The end produce is a sweet apple jelly with a nice apple flavor.

cracker + double cream brie + cider jelly = bliss