Sunday, October 28, 2012
Cinnamon Cider Jelly
I make Cinnamon Cider Jelly every fall. I typically give this away for gifts versus selling it.
Cinnamon Cider Jelly
4 cups apple cider
1/2 cup cinnamon imperials (red hot candies)
1 box powdered pectin (1-3/4 oz)
4 1/2 cups granulated sugar
Add cider, cinnamon candies, and powdered pectin to a 6-8 quart stainless steel pan.
Heat and stir on high, until it reaches a rolling boil.
Add sugar, and stir on high until it reaches a rolling boil. Boil for 2 minutes.
Remove from heat and skim. Pour into sterilized, hot jars, wipe jars with a clean wet towel, and add lids and rims.
Place jars into canning pot. Process for 10 minutes.
Remove from canner and place on towel lined counter/table. Let sit for 24 hours. Place any jars that have not sealed into the refrigerator.
Yield: Approximately 7 half pint jars.
For Candy Apple Jelly, simply use organic, unsweetened apple juice in place of the Apple Cider.
I made this last year for a church bazaar. A lady bought all of it for Christmas gifts ,for her work place.
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