How to Make Apple Cider Jelly: A Step-by-Step Guide

Hello everyone, welcome back to The Needy Homesteader! Today, I'm excited to share with you how to make apple cider jelly. This way, if you're more interested in one part than the other, it'll be easier to find what you need.

Ingredients and Initial Preparation
For this recipe, you will need:

12 cups of cold water
10 to 12 Honeycrisp apples
8 to 10 cinnamon sticks
Some ground clove
Start by washing everything thoroughly. Once that's done, get your water bath canner going. I've been slow-cooking the mixture of water, apples, cinnamon sticks, and clove for about 30 hours. Yes, it takes some time, but the results are worth it!

Straining the Apple Cider
To prevent the jelly from becoming too cloudy, avoid stirring the mixture too much. Set up a pot in your sink with a strainer and double-layered cheesecloth. I’ll leave a link below to the cheesecloth I use. Carefully strain the mixture into the pot without disturbing it too much. You’ll need at least six cups of strained apple cider. If you have more, you can make a second batch, but never double the batch when canning jelly as it can affect the pectin and the set.

Making the Jelly
Measure the Apple Cider and Sugar: Measure out six cups of the strained apple cider. Then, measure six cups of sugar, but set aside a quarter cup of sugar in a bowl.

Prepare the Pectin: Typically, you would add three tablespoons of pectin to the sugar, but if your pectin is older, like mine, use four tablespoons. Mix the pectin with the quarter cup of sugar.

Cook the Jelly: Add the sugar-pectin mixture to the apple cider in a pot and turn on the heat to medium. Stir constantly to dissolve the pectin and bring the mixture to a boil. Once boiling, add the remaining five and three-quarter cups of sugar. Continue to stir and bring it back to a boil.

Boil and Test the Jelly: Once the mixture is boiling hard, add a small pad of butter to reduce foam. Boil for two minutes (or one minute if you’re using fresh pectin), stirring continuously. Test the set of your jelly using a frozen spoon—if it gels up, it's ready.

Canning the Jelly
Prepare Jars: Sterilize your jars and keep them hot. Have your lids and rings ready.
Fill Jars: Use a funnel to fill the jars with the hot jelly, leaving a quarter-inch headspace. Wipe the rims with vinegar to ensure a good seal.
Process the Jars: Place the jars in the canner and process for 10 minutes. Once done, turn off the heat, remove the lid, and let the jars sit for five minutes before taking them out.
Enjoy Your Homemade Apple Cider Jelly
Let the jars cool on a butcher block or counter. You should end up with beautiful, clear jars of apple cider jelly. Any leftover jelly that doesn't fit in the jars can be stored in the fridge for immediate use.

Happy canning, everyone! Making your own apple cider jelly is a rewarding experience, and the results are delicious. If you have any questions, leave them down below, and I'll do my best to answer them. Enjoy the fall season with this delightful homemade treat!

I hope you find this guide helpful. Remember, homemade cider and jelly are always better than store-bought, and with a little patience, you can make it yourself without the need for expensive equipment or ingredients. Happy canning!