Tag Archives: preserves

apple cider jelly recipe

Making Apple Cider Jelly

Apple Cider Jelly

Growing up, apple jelly on a toasted English muffin was one of my favorite breakfasts. When I discovered a recipe for apple cider jelly on the internet a few years ago I knew it was going to be my new favorite. I bought a gallon of fresh pressed cider and got to work. It took me several tries to get apple cider jelly right, and we ate a lot of ice cream with apple cider topping (code for jelly that didn’t set up). Apple jelly from the crab apples on my ancient tree was much easier. I couldn’t figure it out.

A neighbor came to pick apples and we talked about my apple cider jelly problem compared to the simple, dependable apple jelly. “Do you simmer peels in the pot,” she asked? I didn’t. I learned that day that there’s a lot of pectin in apple peels. I peel two apples, simmer the peeling in the cider, and remove the peels before pouring the jelly into jars. Problem solved.

apple cider jelly, recipe, hot water bath

Waiting for the jelly to come to a boil

Apple Cider Jelly Recipe

4 cups apple cider of good quality
3 cups sugar
2 oz pectin
Peelings from two medium apples
(Optional) 1-2 teaspoons apple pie spice or a combination of cinnamon, nutmeg, cardamom

Add the peels to the cider at the start.

Mix spices into sugar if you’re going to make spiced apple cider jelly.

Methods of making jelly and jam vary between brands of pectin. Follow the directions provided in your pectin. Remove peels before pouring the jelly into jars.

apple cider jelly, recipe, hot water bath

Hot water bath

Preserving with Pomona's PectinOld school canning told us to fill the jars, cover the jelly with paraffin wax and allow to cool before adding a cover. Another formerly accepted method didn’t use paraffin. We tightened the jar lid and turned the jars upside down until they sealed. We know now that these aren’t the best methods. You’ll find great information including how to hot water bath your jelly in Preserving With Pomona’s Pectin by Allison Carroll Duffy.

apple cider jelly recipe

Apple cider jelly

A homemade biscuit or English muffin with a pat of homemade butter and jelly or jam is one of my favorite breakfasts in winter.

In the Kitchen with Prepper Pro

In the Kitchen with Prepper Pro

Prepper Pro w/ Logo

The Homesteader’s Supply logo is branded on each Prepper Pro

This morning I woke up with enthusiasm and dread. It’s a food day. Mushrooms needed to be cleaned and dehydrated. Beans were waiting to be picked, blanched and frozen. The blueberries were taken out of the freezer last night to thaw and needed to be made into jam today. I knew I’d be working with the Prepper Pro today. I waited until it arrived in the mail to make jam. When it was time to put it to use in the blueberries, I hesitated.

The  Appalachian Maple wood is treated with raw, organic coconut oil but I wasn’t sure the blueberries wouldn’t stain it. It’s such a beautiful piece that I didn’t want to take chances with it. I thought about wrapping it in Saran wrap but wasn’t sure it would stand up to two quarts of blueberries without slipping. I opted instead for a zippered sandwich bag. It worked perfectly to protect the wood.

A zippered sandwich bag protected the Prepper Pro from being stained.

A zippered sandwich bag protected the Prepper Pro from being stained.

I won’t use the bag when I grind dehydrated Chanterelle mushrooms into powder or when grinding herbs. I’ll be pulverizing wild mint later this week. The large end (pictured above) of the Prepper Pro fits into a wide mouth canning jar. The smaller end fits into a small mouth jar. As I used it I thought of more ways I’ll use this new tool of mine.

Prepper Pro Sm_03

The Prepper Pro is another of our new products that was designed by Jerri, owner of Homesteader’s Supply, and is being made locally from locally sourced Appalachian maple trees. It’s well balanced, smooth as can be, and fits comfortably in my hands.

You can purchase the Fermenting Kit that comes with:

 

 

The Prepper Pro fits into small and large mouth canning jars.

The Prepper Pro fits into small and large mouth canning jars.

Prepper Pro

I’ll be mashing strawberries, raspberries and blackberries I’ve frozen to use later. There are always herbs to grind, both fresh and dehydrated. And I think I’ll give a grind or two to my loose, dried tea blends to wake them up a bit before putting them into the tea ball. I’ll be using this for more than packing my jars when I make sauerkraut. I washed the Prepper Pro when I finished using it, applied more organic coconut oil, and put in easy reach on the shelf. This is going to be used often.

And I’ll be adding the Prepper Pro to a few Christmas baskets this year. I have friends who’ll put it to good use!