Apple Pie Jelly
This recipe was created for my friend Andrea’s wedding. When she told me she was getting married in the fall in a barn and asked me to make her an edible favor that would fit the theme, I knew just what to do.
This jelly is perfect for making jam bars and thumbprint cookies, as a spread on some toasted sourdough or as an accompaniment for your cheese board.
Apple Pie Jelly
- 5 cups apple cider
- Juice of 1 lemon
- 6 tablespoons pectin
- 5 cups sugar
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon freshly ground nutmeg
- Prepare canning jars according to the manufacturer’s instructions and bring a large pot of water to a boil.
- In a large mixing bowl, whisk the sugar, brown sugar, cinnamon, cloves and nutmeg until well combined; set aside.
- Add the cider, lemon juice and vanilla to a large, high-sided skillet.
- Sprinkle the pectin over the cider and whisk until fully combined.
- Place the skillet over high heat and bring to a boil.
- Add the sugar mixture in one addition and whisk until combined.
- Allow the mixture to return to a boil and cook, stirring often for an additional minute.
- Working quickly, carefully pour the jam into the prepared canning jars, being sure to keep the rims of the jars clean.
- Place the lid on and secure with the screw cap, without over tightening.
- Carefully place the jars into the boiling water and process for 10 minutes.
- Transfer the jars to a cooling rack and allow to sit, undisturbed for at least 2 hours.
Refrigerate after opening for up to 3 weeks.