Mulled Apple Cider Jelly
- Yields: 2 pints
1Prepare a boiling water bath canner and 2 pint jars and lids according to manufacturer's instructions.
2Measure out the sugar and whisk the powdered pectin into it so that they are fully integrated.
3In a large, non-reactive pot, combine apple cider and the pectin-spiked sugar. Add orange zest and spices and bring to a boil and cook, stirring frequently, until the volume in the pot is greatly reduced.
4While you continue to stir, clip a candy thermometer to the pot and watch until the pot reaches 220°F. There will be a great deal of foaming and bubbling before it reaches this point. It should look thick and syrup-y and the bubbles should look glossy.
5When jelly is finished cooking, pour it into prepared jars, leaving ¼-inch headspace. Remove air bubbles, wipe rims, apply lids and rings.
6Process in a boiling water canner for 10 minutes. Cool, check seals. If they’re good, place jars in a cool, dark place and use within one year.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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