Cider Jelly

Total Time:Prep: 10 min. Process: 10 min. + standing

Recipe by Donna Bensend, Dallas, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.—Donna Bensend, Dallas, Wisconsin

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
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Cider Jelly

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Yield:6 half-pints
Prep:10 min
Cook:10 min
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Ingredients

  • 1 quart unfiltered apple cider or juice
  • 2/3 cup red hots candy
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar
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Directions

  1. 1
    In a Dutch oven, combine cider and red hots. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  2. 2
    Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. 3
    Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 27g carbohydrate (26g sugars, 0 fiber), 0 protein.
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