Last month I made a double- batch of cider jelly. The recipe comes from a book called Preserves. As I wrote when I shared another recipe from this book, I like the inspiration, but the yields are listed in pounds which is very unhelpful. I also process the jars in a boiling water bath, instead of leaving them to seal on the counter as it recommends.
So here’s the recipe with my modifications.
One batch yields 6 half-pint jelly jars.
2 pounds tart apples
4 cups cider
juice and seeds of 2 oranges
1 cinnamon stick
6 whole cloves
4 to 5 cups of sugar
Wash apples and roughly chop with sinks and cores intact. Add to large pot with cider, orange juice, cinnamon, & cloves. Cover and bring to a boil. Simmer covered for about 1 hour until apples are broken up.
Let cool and then pour into a jelly bag to drain for a few hours.
Measure juice and for every cup of juice add just less than 1 cup sugar.
Heat, stirring until sugar dissolves. Bring to a boil, and cook to jellying point.
Spoon into sterilized half-pint jars with 1/4 head space and process for 5 minutes in boiling water bath.
This post is linked to Thursday’s Kitchen Cupboards.