spiced apple cider jelly
This jelly is perfect to use as a glaze for roasted or grilled pork and chicken. It’s also nice to warm up with as the weather turns cooler when paired with cheese and crusty bread. Makes 6-7 half-pints.
5 cups raw apple cider
8 whole allspice berries
8 whole cloves
5 1-inch cinnamon sticks
2 tablespoons dried orange peel
7 ½ cups granulated sugar
1 pouch liquid fruit pectin (3 ounces)
Prepare canner; sterilize jelly jars and lids.
Pour the apple cider into a Dutch oven or large saucepan. Place the allspice, cloves, cinnamon sticks and orange peel in a medium muslin bag; add to the cider. Cover and bring to a boil for 1 minute; reduce heat to low and simmer for 20 minutes.
Remove from heat and pull out spice bag. Add sugar to the liquid mixture and bring to a hard boil for 1 minute, stirring constantly.
Ladle hot jelly into clean jars, leaving 1/4-inch of headspace. Stir lightly to remove air bubbles, wipe rims, position lids and screw down rings just until fingertip tight. Process jars in a hot water bath for 10 minutes.
Remove jars with canning tongs and let cool on a counter or table undisturbed for at least 8 hours or overnight before checking seals. Refrigerate any unsealed jars and use with 2-3 weeks.
