Mulled Cider Jelly
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.
Servings: 8 cups
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
Use apple cider or apple juice for this jelly
The spice mixture is flexible. Cinnamon, clove, cardamom, allspice, star anise, nutmeg, and coriander all work beautifully with cider; adjust the balance to your taste while keeping the spices whole and straining them out before making the jelly.
Recipe adapted from SURE-JELL For Less or No Sugar Needed Recipes Apple or Crabapple Jelly. I use apple cider in place of the prepared apple juice and infuse it with whole mulling spices before measuring the 6 cups used to make the jelly.
Nutrition
Serving: 1 Tbsp · Calories: 30 kcal · Carbohydrates: 8 g · Protein: 0.02 g · Fat: 0.1 g · Saturated Fat: 0.01 g · Polyunsaturated Fat: 0.01 g · Monounsaturated Fat: 0.01 g · Sodium: 1 mg · Potassium: 14 mg · Fiber: 0.1 g · Sugar: 7 g · Vitamin A: 1 IU · Vitamin C: 0.1 mg · Calcium: 2 mg · Iron: 0.04 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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