My Mulled Cider Jelly is a beautifully golden spiced apple jelly that’s an incredible addition to a fall cheese plate, or a simple turkey sandwich. It’s super quick to make, and it can be water bath canned for gift giving.
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My pretty apple jelly is infused with traditional mulling spices
Mulled cider is one of those classic flavors that I don’t think about most of the year, but the minute September rolls around I start to crave it. Mulled cider is such an interesting drink, it has roots going way back to Medieval English Wassail and the practice of mulling wine goes all the way back to the Greeks! To ‘mull’ means to heat, sweeten, and flavor with spices. Suffice it to say it’s a delicious idea, and that’s why people have been enjoying it for so long. The mulled cider that we make every fall is basically good fresh apple cider heated on the stove or in a crock pot with those same whole spices that have been used for centuries. The spices infuse into the sweet juice for a warming, comforting, and healthy drink.
If you love mulling slices like I do ~ I’ve got an easy Crock Pot Mulled Wine recipe that I make several times a season because it makes the whole house smell so cozy. My Pomegranate Mulled Cider is a non-alcoholic version.
My mulling spice mix
I use whole spices for mulling. Whole spices are relatively expensive, but useful for so many holiday recipes. I stock up in fall and use them right through winter. The good news is that they keep longer than ground spices. Check stores like Cost Plus World Market for affordable whole spices.
You can pre-mix your spices in a jar, just keep it tightly closed in your spice cabinet and you’ll be able to whip up a mulled beverage or jelly whenever the urge strikes.
- cinnamon sticks
- whole cloves
- allspice berries
- whole nutmeg
- star anise
- green cardamom pods (crush the pods to release the tiny black seeds before adding)
- coriander seeds
I don’t recommend ground spices for mulling
Ground spices will make your cider jelly cloudy and possibly slightly gritty. Stick to whole.
What you’ll need to make mulled cider jelly
- a large non-reactive (steel or enameled cast iron) pot.
- cider (or apple juice)
- mulling spices
- sugar
- pectin
- 1/2 pint jars
- a water bath canner (if you choose to can your jelly)
The process for making jelly is surprisingly quick and easy, and you get a big payoff for your efforts. This recipe makes a good supply, enough to keep you satisfied and still have some to give away.
What’s the difference between apple cider and apple juice?
Surprisingly there’s no official difference, this is one of those cases where there’s no legal standard for defining apple cider versus apple juice. There are some commonly accepted differences, however…
- Apple cider is less filtered than apple juice, so it’s cloudier and has a fuller, fresher apple flavor. For this jelly, use pasteurized cider.
- The confusion comes at the supermarket where you can buy apple juice and apple cider that is virtually identical.
Can you use apple juice for this mulled jelly?
- Yes, absolutely. You can use apple cider, or apple juice with good results.
- Unfiltered cider will make a cloudier jelly, so if you want a crystal clear product, use juice or clear cider.
I love SURE-JELL For Less or No Sugar Needed Recipes for best results
Pectin can be confusing, and there are many types on the market, but it’s important to use the correct pectin for the particular recipe you’re following. For this recipe I use powdered pectin specifically formulated for “less or no sugar needed recipes”. It’s made by Sure Jell and it comes in the pink box.
Serving your cider jelly
- on a cheese platter cider jelly goes well with all kinds of meats and cheeses. I like it with cheddar and Jarlsberg, and even soft cheese like Brie.
- spread on a sandwich, think turkey or ham.
- as part of an epic grilled cheese with a nutty Gruyere.
- on the side of roast chicken, ham, or roast pork (or as a glaze for these meats.)
- as a side for your holiday tables…the jelly would be nice with turkey or biscuits.
- use it as an ingredient in sauces like barbecue sauce, or in the sauce for cocktail meatballs.
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Mulled Cider Jelly
Ingredients
- 7 cups pasteurized apple cider, approximately
- 2 cinnamon sticks
- 1 teaspoon whole allspice berries
- 8 whole cloves
- 1/2 whole nutmeg
- 2 whole star anise
- 8 –10 cardamom pods, lightly crushed
- 1 teaspoon coriander seeds
- 4 cups granulated sugar
- 1 (1.75-ounce) box SURE-JELL For Less or No Sugar Needed Recipes fruit pectin, pink box
- 1/2 teaspoon butter, optional, to reduce foaming
Instructions
- Combine the cider or apple juice and whole spices in a large saucepan. Bring to a simmer, cover, and simmer gently for about 15 minutes.
- Strain out the spices. Measure exactly 6 cups of the infused cider into a large, deep saucepan. If you’re a little short, add fresh cider to make 6 cups.
- Measure the 4 cups of sugar into a bowl. Remove 1/4 cup of that sugar and mix it with the powdered pectin.
- Whisk the sugar-pectin mixture into the cider. Add the butter, if using.
- Bring to a full rolling boil over high heat, stirring constantly.
- Add the remaining sugar all at once. Return to a full rolling boil, stirring constantly, and boil hard for exactly 1 minute.
- Remove from the heat and skim off any foam.
- Pour the hot jelly into clean heatproof jars or containers, leaving about 1/2 inch of headspace if you plan to freeze it. Let cool completely, then cover and refrigerate.
- Store in the refrigerator for up to 3 weeks. For longer storage, freeze in freezer-safe containers for up to 1 year. Let the jelly set and cool completely before freezing, and thaw overnight in the refrigerator before using.
Water bath canning instructions
- Wash half-pint canning jars, lids, and bands and keep the jars hot until ready to fill.
- Ladle the hot jelly into hot half-pint jars, leaving 1/4-inch headspace. Wipe the rims, apply lids, and tighten bands fingertip-tight.
- Process in a boiling-water canner for 10 minutes at elevations up to 1,000 feet, adjusting for higher elevations.
- Remove the jars and let cool upright and undisturbed for 12–24 hours. Check the seals when completely cool.
- The jelly will continue to set as it cools, so give it a full 24 hours before judging the final texture.
Notes
Nutrition
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