Thursday, August 12, 2010

Apple Cider Cinnamon Jelly

So here we are at my 100th post... wow... 100 recipes in a year. And that doesn't count the recipes I've made and never got around to blogging. Thanks to Steph for the idea. I hope that everyone's enjoying the recipes. I've certainly gotten lots of feedback from people that they're being used and it's nice to be able to just say 'go to my blog' when people ask for recipes instead of having to dig them out and send them each time.

So on to today's recipe...

I decided that while I had the canning materials out from making salsa, that I would also go ahead and make some apple jelly, since I was running out. The worst part of canning (to me, at least), is having to drag everything out. So I set out to can some apple jelly.

This recipe comes from the cookbook The Complete Book of Year-Round Small-Batch Preserving, which I believe is a book that Karen had recommended to me many years back. I've always been tempted to double or triple the recipe, but have been afraid that it wouldn't set properly, so if I've done double batches, I've always prepared them in separate pots. But this year, I figured that, with baby, I no longer have the luxury of taking all that time to make separate batches. So I threw three batches into one pot and set out. Much to my dismay, when I opened a jar a few days after making this, I realized that the jelly hadn't set (sniff, sniff... 3 batches and 6 x 500 mL jars later...). So I'm still without apple jelly, as I didn't have the energy to start all over again at that point (having then, already put all the canning crap away!). Heather and I have decided to use it instead of maple syrup on pancakes and the like (great idea Heather!) so we'll see how that works out. At least I won't have to throw it all away...

In any case, this is a great recipe and is very simple to make (as long as you don't double it!!).

2 1/2 C fresh-pressed apple cider (I use fresh apple juice)
1 stick cinnamon, 4 inches, broken into 4 pieces
3 1/2 C granulated sugar
1 pouch liquid fruit pectin

1. Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan. Cover and bring to a boil over high heat, reduce heat and boil gently for 5 minutes. Strain cider through several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse saucepan.

2. Measure 2 cups cider and return to saucepan; add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.

3. Ladle into sterilized jars, add one piece of cinnamon to each jar and leave 1/2 inch headspace. Process for 5 minutes.

Note: I never bother straining the cider through the cheesecloth and just use the full amount of the remaining cider instead of the 2 cups measured out in step 2. Probably because I don't strain it, I get a froth at the top of my jelly, which I just skim off prior to closing the jars, making sure that I respect the headspace indicated.

For instructions on how to can, go to my post of Aug. 3/10 on salsa.

1 comment:

Kris said...

I LOVE this recipe but don't have the patience to make it!