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Mulled Cider Jelly

Do you love the taste of mulled cider? Want to have it available year round?

Follow this low sugar recipe.


This can be sized up or down, just preserve the ratio. This version makes about 7 pints.

2 gallons apple cider (no added sugars!)
1 tbsp lemon juice
1 pat butter
3/4 cup Ball low/no sugar pectin
mulling spices - cinnamon, nutmeg, allspice, cloves, ginger - to taste (it's very easy to go overboard, so think minimalist.)
1 cup sugar

Put cider, lemon juice and butter into at least a five quart pan (I use a nine quart pan). If a smallish pan add cider as it boils down. Add mulling spices, either in a bag or as ground spice.

Cook cider uncovered at a low boil until it has lost about half of its volume (depending on temperature, an hour to three hours) Stir occasionally.

Sterilize your canning jars and lids. Prepare your water bath.

When it is half boiled down and your kitchen smells wonderful, pull out the whole spices if you are using them.

Add the pectin and bring to a full rolling boil for one minute to activate the pectin.

Add the sugar, then return to a rolling boil for another minute.

Test the jell by dropping onto a frozen plate and seeing if it jells or runs.

Once it will jell, reduce the heat and ladle into jars. wipe the rims, and put the lids on finger tight. Process n a water bath canner for 10 minutes with a five minute cooldown afterward.

Remove the jars from the canner and let sit overnight. Check for seal according to manufacturers instructions.

Refrigerate any jars that don't seal.

If you are like us, you will easily eat this within a year.

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