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Recipe: Cherry Cider Jelly
Similar Categories: Cherry, Cider, Jelly
4 cups bottled cherry cider (see Note)
7 cups sugar
2 (3-ounce) pouches liquid pectin
Place a sieve over a large pan or bowl. Line the sieve with a paper coffee filter, and strain the cider to remove any sediment.
In an 8-quart pan over medium heat, heat the cider until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat.
Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 10 minutes, pint jars for 15 minutes.
Makes 7 to 8 half-pint jars.
7 cups sugar
2 (3-ounce) pouches liquid pectin
Place a sieve over a large pan or bowl. Line the sieve with a paper coffee filter, and strain the cider to remove any sediment.
In an 8-quart pan over medium heat, heat the cider until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat.
Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 10 minutes, pint jars for 15 minutes.
Makes 7 to 8 half-pint jars.
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