Mulled Cider Jelly

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This mulled Cider Jelly is as delicious as it is festive and super easy to make! It can be canned or frozen. It’s a perfect small batch!

Ingredients and Variations

Ingredients: apple cider, granulated sugar, ground cinnamon, ground cloves, ground nutmeg, ground cardamom, ground ginger, orange peel, and pectin.

Variations: Any spices you like can be added or left out, anise is a great one to add. Whole spices can be used in place of the ground and removed before pouring into jars.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Mulled Cider Jelly
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Mulled Cider Jelly

Recipe by Jeni Gough
5.0 from 1 vote
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 6 cups apple cider

  • 4 cups granulated sugar

  • 1 tsp ground cinnamon

  • 1/2 tsp ground cloves

  • 1/4 tsp ground cardamom

  • 1/2 tps ground ginger

  • 2 inch strip of orange peel *optional

  • 1 box Sur-Gel low sugar pectin plus 1 – 2 tbsp extra if needed

Directions

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it.
  • Mix pectin and 1/4 cup of sugar in a small bowl and set aside.
  • Also put some spoons into the freezer (to test your set)
  • In a large pot, add cider, 3 3/4 cups of sugar, orange peel and spices, Bring to a boil.
  • When boiling, add the bowl of pectin and stir well, bring back to a boil and boil for 2 minutes.
  • Use a frozen spoon to test your set before filling jars. If is not jelling as it should, add another tablespoon of pectin and boil another minute. Test you set again. Remove orange peel and whole spices if used before filling jars.
  • When your jelly is ready to Gel, fill half pint jars leaving 1/4-inch headspace. Remove air bubbles, wipe rims, place on lids and bands to fingertip tight and place into simmering water bath canner.
  • Process for 10 minutes adjusting by 5 minutes according to your altitude.

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