Apple Cider Jelly
Capture the essence of apple season in a jar with this delightful Apple Cider Jelly. Made with fresh, local apple cider, it's a sweet and tangy spread perfect for breakfast or dessert. This recipe is a wonderful way to enjoy the flavors of your U-Pick apple harvest all year long.
Instructions
- 1
1. Prepare canning jars and lids by sterilizing them according to manufacturer's instructions. Keep them hot until ready to fill.
- 2
2. In a large, heavy-bottomed pot, combine the fresh apple cider and the powdered fruit pectin. Mix well.
- 3
3. Bring the mixture to a full rolling boil over high heat, stirring constantly. A full rolling boil is one that cannot be stirred down.
- 4
4. Stir in the granulated sugar and butter (if using). Continue stirring until the sugar is completely dissolved.
- 5
5. Return the mixture to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly. If using, stir in the ground cinnamon during the last 15 seconds.
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6. Remove the pot from the heat. Skim off any foam from the surface using a metal spoon.
- 7
7. Carefully ladle the hot jelly into the prepared hot jars, leaving 1/4 inch headspace. Wipe jar rims clean.
- 8
8. Center lids on jars and screw on bands until fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude if necessary.
Baker's tips
For best results, use fresh, unfiltered apple cider. To test for a set, place a spoonful of hot jelly on a cold plate and chill for a few minutes. It should wrinkle when pushed with your finger. If it's too thin, you can boil it for another minute or two, being careful not to overcook.
Frequently asked questions
What are the best apples for Apple Cider Jelly?+
For apple cider jelly, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Apple Cider Jelly ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Apple Cider Jelly?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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