Go Back
Jar of Spiced Apple Cider Jelly on a wooden board, with a spoonful of jelly resting on top to show the glass-like appearance and texture.

Spiced Apple Cider Jelly

Say hello to autumn in a jar: this gem-like jelly is made from fresh pressed sweet apple cider and fragranced with fall spices. This small-batch recipe makes about 2 cups of jelly, but can safely be doubled for a larger batch.
Yield: about 2 cups (475mL)
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 3 ½ cups / 875 g fresh apple cider, divided (NOT hard cider or cider vinegar)
  • 1 whole cinnamon stick
  • 3 whole cloves
  • 3 whole allspice berries
  • 1 tablespoon lemon juice
  • 2 teaspoons calcium water*
  • ¼ to ½ cup / 50 to 100 g granulated sugar
  • 2 teaspoons Pomona’s Universal Pectin

Instructions

  • Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use.
  • To prepare apple cider reduction, place 2 cups of apple cider in a saucepan along with whole spices. Set over medium to medium high heat and bring to a gentle simmer. Continue to simmer, stirring occasionally, until cider has reduced to ½ cup in volume (about 125g by weight if you remembered to weigh your saucepan before you started).
  • Fish out the whole spices and discard. Add remaining 1 ½ cups cider (or however much you need to make exactly 2 cups of liquid), then return to the saucepan over medium heat. Add lemon juice and calcium water and bring to a boil.
  • In a bowl, whisk together sugar and pectin powder until evenly incorporated.
  • Ladle about ½ cup of hot liquid into a blender. Add sugar and pectin mixture and blend on low speed (with the lid off or vent open to allow the steam to escape) for 1 to 2 minutes until pectin is completely dissolved.
  • Pour liquid from the blender into the saucepan with the rest of the hot cider, stir well until completely incorporated, then return to a full rolling boil.
  • Once jelly mixture reaches a full boil that can't be stirred down, remove from heat. Optionally you can test your set at this time by dropping a bit onto a frozen spoon and returning to the freezer for 1 minute.
  • Ladle jelly into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks. (Alternatively, if you don't want to water bath-process, the cooked jelly can be refrigerated in jars for up to 3 weeks).

Notes

  • Calcium powder to make calcium water is included with the Pomona’s brand pectin (follow instructions included in the box).