Best 10 Rosy Cider Jelly Recipes

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In the realm of culinary delights, few treats can rival the captivating allure of rosy cider jelly. This enigmatic confection, with its vibrant hue and tantalizingly tart flavor, has captured the hearts of discerning palates for centuries. Whether you seek a nostalgic journey into the past or simply crave a taste of the extraordinary, embarking on a quest to discover the best rosy cider jelly recipe is an endeavor that promises both culinary enlightenment and gustatory ecstasy.

Here are our top 10 tried and tested recipes!

CIDER JELLY



Cider Jelly image

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

Provided by Taste of Home

Time 20m

Yield 6 half-pints.

Number Of Ingredients 4

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

Steps:

  • 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. , 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., 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 : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

ROSY QUINCE & CRANBERRY JELLY



Rosy quince & cranberry jelly image

This tangy jelly makes a fantastic accompaniment to your Christmas roast turkey, pork pie, ham or cheeseboard - or a gorgeous gift

Provided by Sarah Cook

Categories     Condiment

Time 2h15m

Yield Makes 3-4 standard jam jars

Number Of Ingredients 6

4 large quinces , roughly chopped
450g Bramley apples , roughly chopped - don't worry about coring
450g fresh or frozen cranberries
1kg bag preserving sugar (not with added pectin)
1 tsp rosewater
a few small, fresh bay leaves , to decorate the jars (optional)

Steps:

  • Put the quinces, apples and cranberries in a large pan. Cover with water and bring to the boil, then turn down the heat and cook more gently for about 1 hr until the fruit is really soft.
  • Hang a jelly bag over a large mixing bowl, tip the fruit in and let it drip overnight - don't be tempted to squeeze the bag, or the pulp will come through and your jelly will be murky.
  • The next day, measure the amount of juice you have and, for every 1ml of liquid, match with grams of the sugar (so for 500ml you'd need 500g sugar). Tip both into a preserving pan, or large pan, and bring slowly to the boil, stirring until the sugar dissolves. Increase the heat once the sugar has gone and boil until it reaches 110C on a sugar thermometer.
  • Skim any scum off the surface of the liquid, then stir in the rosewater. Ladle into sterilised jars (see below left), adding a bay leaf to each one, if you like, and cover with lids - or wax discs, cellophane and elastic bands.

Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar

GARLIC ROSEMARY JELLY



Garlic Rosemary Jelly image

Categories     Condiment/Spread     Garlic     Easter     Vegetarian     Low Sodium     Rosemary     White Wine     Vegan     Boil     Gourmet

Yield Makes four 1/2-pint jars

Number Of Ingredients 7

1 3/4 cups dry white wine
1/4 cup white-wine vinegar
1/3 cup finely chopped garlic
1/4 cup finely chopped fresh rosemary leaves
3 1/2 cups sugar
a 3-ounce pouch liquid pectin
4 sterilized 1/2-pint Mason-type jars

Steps:

  • In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil jelly, stirring constantly, 1 minute and remove kettle from heat.
  • Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top. Wipe rims with dampened cloth and seal jars with liquids.
  • Put jars in water-bath canner or on a rack set in a deep kettle. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely and store in a cool, dark place.
  • To sterilize jars and glasses for pickling and preserving:
  • Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to manufacturer's instructions.

ROSY GRAPE JELLY



Rosy Grape Jelly image

Use pretty glass jars for this vibrant-colored, full-flavored jelly everyone will enjoy on their toast or muffins. The jelly makes a wonderfully delicious and easy hostess gift for the holidays, or for any fall/winter occasion. You may want to tie on a festive cover made of holiday fabric or paper.

Provided by PJ's kitchen

Categories     Jams and Jellies

Time 25m

Yield 36

Number Of Ingredients 4

2 cups cranberry juice
¾ cup grape juice
1 (2 ounce) package dry pectin
3 ¼ cups white sugar

Steps:

  • Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved. Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam. Pour jelly into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 20.7 g, Sodium 0.4 mg, Sugar 20.5 g

ROSY CIDER JELLY



Rosy Cider Jelly image

For an easy-to-prepare present, try this jelly made with cider and cranberry juice. I got the recipe, now a family favorite, from our local county Extension office.

Provided by Allrecipes Member

Time 15m

Yield 48

Number Of Ingredients 5

3 cups apple cider
1 cup cranberry juice
1 teaspoon lemon juice
1 (1.75 ounce) package powdered fruit pectin
5 cups sugar

Steps:

  • In a large kettle, combine the first four ingredients. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off any foam. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 23.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.8 mg, Sugar 23.2 g

ROSY GRAPE JELLY



Rosy Grape Jelly image

Use pretty glass jars for this vibrant-colored, full-flavored jelly everyone will enjoy on their toast or muffins. The jelly makes a wonderfully delicious and easy hostess gift for the holidays, or for any fall/winter occasion. You may want to tie on a festive cover made of holiday fabric or paper.

Provided by PJ's kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 36

Number Of Ingredients 4

2 cups cranberry juice
¾ cup grape juice
1 (2 ounce) package dry pectin
3 ¼ cups white sugar

Steps:

  • Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved. Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam. Pour jelly into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 20.7 g, Sodium 0.4 mg, Sugar 20.5 g

ROSY CRANBERRY CIDER



Rosy Cranberry Cider image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 oranges
2 quarts cranberry juice
4 three-inch cinnamon sticks
2 two-inch pieces fresh ginger, peeled and sliced lengthwise
Sugar, to taste

Steps:

  • With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.

ROSY CIDER JELLY



Rosy Cider Jelly image

For an easy-to-prepare present, try this jelly made with cider and cranberry juice. I got the recipe, now a family favorite, from our local county Extension office.

Provided by Allrecipes Member

Time 15m

Yield 48

Number Of Ingredients 5

3 cups apple cider
1 cup cranberry juice
1 teaspoon lemon juice
1 (1.75 ounce) package powdered fruit pectin
5 cups sugar

Steps:

  • In a large kettle, combine the first four ingredients. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off any foam. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 23.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.8 mg, Sugar 23.2 g

CHERRY CIDER JELLY



Cherry Cider Jelly image

Make and share this Cherry Cider Jelly recipe from Food.com.

Provided by Antifreesz

Categories     Jellies

Time 25m

Yield 7-8 half pint jars

Number Of Ingredients 3

4 cups cherry cider, bottled
7 cups sugar
6 ounces liquid pectin, 2 3ounce pouches

Steps:

  • Strain cider, a coffee filter and sieve work well.
  • In a large pan heat cider till warm using medium heat.
  • Add sugar and heat, stir constantly until sugar is dissolved.
  • Turn up to medium high heat,bring to a full rolling boil, stir constantly.
  • Stir in pectin.
  • Bring back to a full rolling boil,stir constantly for one minute.
  • Remove from heat.
  • Quickly skim off any foam and ladle hot jelly into hot jars, leave 1/4 inch headspace.
  • Wipe jar rims and threads with clean damp cloth.
  • Cover with hot lids and apply screw rings.
  • Process 1/2 pint jars in water bath for 10 minutes.

Nutrition Facts : Calories 776.7, Carbohydrate 200.5, Fiber 0.5, Sugar 199.8

EASY RED PEPPER JELLY



Easy Red Pepper Jelly image

This Easy Red Pepper Jelly makes an amazing holiday appetizer! Serve this jelly over cream cheese and serve on your favorite crackers.

Provided by Elyse

Yield 8-10

Number Of Ingredients 9

3 red bell peppers (seeded and minced)
1 green bell pepper (seeded and minced)
1 jalapeño pepper (seeded and minced)
1 cup apple cider vinegar
1 (1.75 ounce) pkg. powdered Pectin
5 cups sugar
6 (8 ounce) canning jars
1 (8 ounce) pkg. cream cheese (softened to room temperature)
Ritz crackers

Steps:

  • Sterilize canning jars and set aside.
  • Prepare all peppers by seeding and mincing.
  • Place peppers in a large saucepan over medium-high heat.
  • Add apple cider vinegar and powdered Pectin.
  • Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
  • Mix in sugar and return to pan to high heat.
  • Return to a rolling boil and let boil for 1 minute.
  • Fill jars with jelly until it reaches 1/4" from the top of the jar.
  • Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
  • Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
  • Remove from heat and let jars sit in water until cool.
  • Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
  • Pour jelly over cream cheese and serve with crackers.

Nutrition Facts : Servingsize 1 serving, Calories 2734 kcal, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 150 mg, Carbohydrate 786 g, Sugar 725 g, Protein 3 mg

Tips:

  • Use a food processor to quickly and easily grate the apples.
  • Choose a hard cider that you enjoy drinking, as the flavor of the cider will come through in the jelly.
  • If you don't have a candy thermometer, you can test the jelly for doneness by placing a small dollop on a chilled plate. If the jelly wrinkles when you push your finger through it, it is ready.
  • Let the jelly cool completely before storing it in the refrigerator.
  • Rosy cider jelly can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Rosy cider jelly is a delicious and versatile jelly that can be enjoyed on toast, scones, or crackers. It is also a great addition to cheese plates and charcuterie boards.

This recipe is easy to follow and can be made with just a few simple ingredients. So next time you have a surplus of apples, be sure to try making rosy cider jelly.

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