Total Time
Prep 10 mins
Cook 26 mins

From B&G canning mag. Recomented to use warm as glaze over pound cake.


  1. In pot combine cider, cinnamon, allspice and cloves. Cover and bring to a boil, reduce heat to med- low. Simmer covered for 20 minutes.
  2. Line a sieve with double layer of 100% cotton cheese cloth and set over large bowl. Strain cider mixture through sieve. If desired, reserve spices to add to canning jars later.
  3. Wash pot, then return strained cider to pot. Add sugar, stir to combine. Bring to a rolling boil, stirring constantly.
  4. Remove from heat and add pectin.
  5. Return to the heat and bring to a rolling boil for 1 minute, while stirring.
  6. Ladle into hot sterilized 8 oz jars, leaving 1/4" headspace. If desired you can now add spices back into jars. Wipe rims and add lids.
  7. Process jars for your recommend altitude.
  8. If you have never made a jelly before, the straining of the liquid is to remove any particles/cloudiness from the jelly. So that your jelly will be nice and clear once set.