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
Ingredients
- 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
Instructions
- 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.
Notes
Once the lids seal, you can store the jars in your pantry for up to 18 months. To test the seal, press on the center of the lid. It should be concave, towards the jam. If it pops back up, place it in the refrigerator and use it within 3 weeks.
Refrigerate after opening for up to 3 weeks.
Refrigerate after opening for up to 3 weeks.
