Food recipes
Apple Cider Jelly
Apple Cider Jelly Ingredients: apples, raw, with skin Directions: Place the cider in a large, heavy pot and bring to a gentle boil over high heat. Reduce the heat to low and let simmer for about 2 hours. After about 2...
Apple Cider Jelly
Ingredients:
apples, raw, with skin
Directions:
Place the cider in a large, heavy pot and bring to a gentle boil over high heat.
Reduce the heat to low and let simmer for about 2 hours.
After about 2 hours, the cider will begin to thicken and coat the back of a spoon.
This is the time to pay attention.
Keep cooking over a gentle simmer, on very low heat, for another 45 minutes or until the jam begins to thicken and the syrupy mixture comes to about 190 degrees F on a candy thermometer.
Our jelly usually takes almost 3 hours to thicken.
Let cool and place in a glass jelly jar.
Refrigerate.
The jelly will keep for several weeks.
Variations:
Make a chile-spiced apple cider jelly: Wrap a chile pepper (that is cut in half, lengthwise) in a piece of cheesecloth and tie it up.
Place the chile the cider for the first hour of cooking and then remove.
Make a mulled apple cider jelly: Wrap 1 cinnamon stick, 1 allspice berry, and 3 cloves in a piece of cheesecloth and tie it up tightly.
Place in the cider during the first hour of cooking, then remove.
Make an herbal apple cider jelly: Add several fresh sage leaves or any fresh herb leaves during the first hour of cooking, then remove.
Ingredients:
apples, raw, with skin
Directions:
Place the cider in a large, heavy pot and bring to a gentle boil over high heat.
Reduce the heat to low and let simmer for about 2 hours.
After about 2 hours, the cider will begin to thicken and coat the back of a spoon.
This is the time to pay attention.
Keep cooking over a gentle simmer, on very low heat, for another 45 minutes or until the jam begins to thicken and the syrupy mixture comes to about 190 degrees F on a candy thermometer.
Our jelly usually takes almost 3 hours to thicken.
Let cool and place in a glass jelly jar.
Refrigerate.
The jelly will keep for several weeks.
Variations:
Make a chile-spiced apple cider jelly: Wrap a chile pepper (that is cut in half, lengthwise) in a piece of cheesecloth and tie it up.
Place the chile the cider for the first hour of cooking and then remove.
Make a mulled apple cider jelly: Wrap 1 cinnamon stick, 1 allspice berry, and 3 cloves in a piece of cheesecloth and tie it up tightly.
Place in the cider during the first hour of cooking, then remove.
Make an herbal apple cider jelly: Add several fresh sage leaves or any fresh herb leaves during the first hour of cooking, then remove.