This simple jelly tastes just like apple pie. Great beginner canning recipe.
Prep Time5 minutesmins
Cook Time30 minutesmins
Course: Jams & Jellies
Cuisine: Special Occassion
Keyword: apple cider, apples, jelly, rum
Servings: 6half pints
Author: Trish | The In Fine Balance Food Blog
Ingredients
6cupsapple cider
¼cupspiced rum(optional)
3.5cupswhite sugar
1cupbrown sugar
1pkglow sugar pectinI use CERTO brand
lemon rind
cinnamon sticks
4 cloves
6 all spice beries
cheese cloth and twine
Instructions
Wash and sterlize jars and lids. Get canning kettle ready to go, with water. Fill canning kettle with water and bring to a boil while you make the jelly.
In small bowl mix together a small cup of sugar with the pectin and set aside. Measure white sugar and brown sugar in another bowl and set aside.
Cut a small square of cheese cloth - at leat 6 x 6 inches. Break cinnamon sticks in half. Place cinnamon sticks, cloves, allspice and lemon peel into the sheet cloth and tie ends together with twine to form a little purse.
In a large pot, add cider, rum and spice purse and bring to a boil over high heat. Add the sugar-pectin mixture and return to a full rolling boil, stirring constantly. Stir in remaining sugar mixture and return to a full rolling boil. Boil hard for one minute.
How to process for long term storage:
Ladle jelly into sterlized jars. Fill one jar at a time. Leave ¼ inch head space with each jar. Secure the lids and rings. Tighten only finger-tip tight.
Process the jars in a water bath for 10 minutes. Which means: water has come to a hard boil. Jars must be covered by boiling water by 2 inches. Add more boiling water if necesssary. Cover kettle and boil hard for 10 minutes. Start timer when water is at a hard rolling boil. When processing time is up, remove kettle lid, remove from heat and let kettle cool slightly before removing the jars. Gently lift out of the water.
Allow jars to cool completely before checking for seals. Store for up to a year.
Notes
I've added rum for fun and a little something extra to the flavor. You can skip it if you prefer.Please see the post for canning prep instructions.