Cider N' Spice Jelly

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

Ready In:
36mins
Yields:
Units:

ingredients

directions

  • In pot combine cider, cinnamon, allspice and cloves. Cover and bring to a boil, reduce heat to med- low. Simmer covered for 20 minutes.
  • 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.
  • Wash pot, then return strained cider to pot. Add sugar, stir to combine. Bring to a rolling boil, stirring constantly.
  • Remove from heat and add pectin.
  • Return to the heat and bring to a rolling boil for 1 minute, while stirring.
  • 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.
  • Process jars for your recommend altitude.
  • 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.
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RECIPE MADE WITH LOVE BY

@Coppercloud
Contributor
@Coppercloud
Contributor
"From B&G canning mag. Recomented to use warm as glaze over pound cake."
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  1. Coppercloud
    From B&G canning mag. Recomented to use warm as glaze over pound cake.
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