Mulled Cider Jelly
By Nicole KonstantinakosPublished on July 12, 2020
Time
50 minutes, plus 2 hours cooling and 12 hours setting
Yield
Serves 64, makes four 1-cup jars
Ingredients
2 cinnamon sticks, broken in half2 (2-inch) strips orange zest 1 teaspoon whole cloves 3¾ cups apple cider 2¾ cups sugar ¼ cup plus 2 teaspoons Sure-Jell for Less or No Sugar Needed Recipes
Instructions
- Set canning rack in large pot, place four 1-cup jars in rack and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.
- Bundle cinnamon sticks, zest, and cloves in cheesecloth and tie with kitchen twine to secure. Bring spice sachet and apple cider to boil in large saucepan over medium-high heat. Remove from heat, cover, and let steep for 15 minutes; discard sachet.
- Combine ¼ cup sugar and Sure-Jell in bowl. Bring cider to boil over high heat. Whisk in Sure-Jell mixture and bring to boil. Whisk in remaining 2½ cups sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim any foam from surface of jelly using spoon.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jelly into hot jars, leaving ¼ inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.
- For short-term storage: Let jelly cool to room temperature, cover, and refrigerate until jelly is set, 12 to 24 hours. (Jelly can be refrigerated for up to 2 months.)For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seals, and clean rims. (Sealed jars can be stored for up to 1 year.)
Time
50 minutes, plus 2 hours cooling and 12 hours settingYield
Serves 64, makes four 1-cup jarsIngredients
2 cinnamon sticks, broken in half
2 (2-inch) strips orange zest
1 teaspoon whole cloves
3¾ cups apple cider
2¾ cups sugar
¼ cup plus 2 teaspoons Sure-Jell for Less or No Sugar Needed Recipes
Ingredients
2 cinnamon sticks, broken in half
2 (2-inch) strips orange zest
1 teaspoon whole cloves
3¾ cups apple cider
2¾ cups sugar
¼ cup plus 2 teaspoons Sure-Jell for Less or No Sugar Needed Recipes
Ingredients
2 cinnamon sticks, broken in half
2 (2-inch) strips orange zest
1 teaspoon whole cloves
3¾ cups apple cider
2¾ cups sugar
¼ cup plus 2 teaspoons Sure-Jell for Less or No Sugar Needed Recipes
Why This Recipe Works
Made from freshly bottled apple cider, this is a great, fuss-free recipe for the novice jelly maker, and a wonderful addition to the repertoire of anyone looking for an easy holiday gift idea. We tested various spice combinations and found that cinnamon and cloves, along with a bit of orange zest, gave us a festive, mulled aroma that filled the kitchen with the scent of holiday cheer. We were careful to use just enough sugar to bring out the cider's natural sweetness without overpowering its delicate tartness. As with all of our jellies, we found it was important to be sure, once we added in the pectin and remaining sugar, that our mixture came to a full, vigorous boil before we set our timer for the 1 minute necessary to ensure a proper set when using commercial pectin.
Instructions
- Set canning rack in large pot, place four 1-cup jars in rack and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.
- Bundle cinnamon sticks, zest, and cloves in cheesecloth and tie with kitchen twine to secure. Bring spice sachet and apple cider to boil in large saucepan over medium-high heat. Remove from heat, cover, and let steep for 15 minutes; discard sachet.
- Combine ¼ cup sugar and Sure-Jell in bowl. Bring cider to boil over high heat. Whisk in Sure-Jell mixture and bring to boil. Whisk in remaining 2½ cups sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim any foam from surface of jelly using spoon.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jelly into hot jars, leaving ¼ inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.
- For short-term storage: Let jelly cool to room temperature, cover, and refrigerate until jelly is set, 12 to 24 hours. (Jelly can be refrigerated for up to 2 months.)For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seals, and clean rims. (Sealed jars can be stored for up to 1 year.)
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