Apple Cider Jelly — the easiest recipe in the world. With a catch.

My favorite jams and jellies book by Linda Ziedrich has a recipe for apple cider jelly — one that, on the surface, seems like the best/ easiest recipe for jelly in the world.

Instructions:

Take a gallon of cider.

Boil it.

Wait a while. 

I think I can get used to this.

Oh, but there’s a catch — you get either jelly or syrup. You never really know which until you wait a few days and it’s either gelled or it hasn’t. The more I thought about it, the more I started to think that this was not a gamble I wanted to take. Although I am sure a nice apple cider syrup would be good on pancakes, this was jelly time and I wanted to make jelly. Then I started researching other recipes for jelly made from fresh apple cider, and it turns out that the “just boil it” recipe usually involves a lot of straining and skimming and scraping — and you still might not get jelly in the end. Blast!

Once again, living in San Diego comes in handy. A short drive to Julian, home of the best apple cider in the world, and a friend got me a sweet gallon of unfiltered and unpasturized cider. It’s delicious just on its own out of a glass, but I thought instead of taking a risk on boiling the whole gallon and not knowing what the result will  be, I would use part of it for a delicious spiced honey apple butter. A few simple ingredients and it’s on.

A few apples, 2 cups of cider, a half cup each of honey and brown sugar, and a few teaspoons each of cinnamon and nutmeg. The recipe calls for boiling the mixture, then straining out the solid chunks of apple, then letting the rest simmer.

Personally, I prefer a few more chunks of fruit, especially in apple butter. I mashed them a little with a potato masher when they started to get soft, and later I also used my immersion blender to make the chunks a little smaller.

I also used a quart of the cider with some pectin and a cinnamon stick (according to my internet research, most people use Red Hots cinnamon candies, but I decided there was enough sugar with the 5 cups necessary to make the store-bough pectin react. A bit sweet for my taste, because I think the cider is delicious on its own without so much additional sugar, but delicious.

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2 thoughts on “Apple Cider Jelly — the easiest recipe in the world. With a catch.

  1. Pingback: Find your town’s hidden gems at the food swap « The H Blog: Stuff Hillary Likes

  2. Pingback: Weekend Smoked Mulligatawny Soup | The H Blog: Stuff Hillary Likes

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