Best 8 Spiced Cider Jelly Recipes

CIDER N' SPICE JELLY

Steps:

• In pot combine cider, cinnamon, allspice and cloves. Cover and bring to a boil, reduce heat to med- low. Simmer covered for 20 minutes.
• Line a sieve with double layer of 100% cotton cheese cloth and set over large bowl. Strain cider mixture through sieve. If desired, reserve spices to add to canning jars later.
• Wash pot, then return strained cider to pot. Add sugar, stir to combine. Bring to a rolling boil, stirring constantly.
• Remove from heat and add pectin.
• Return to the heat and bring to a rolling boil for 1 minute, while stirring.
• Ladle into hot sterilized 8 oz jars, leaving 1/4" headspace. If desired you can now add spices back into jars. Wipe rims and add lids.
• Process jars for your recommend altitude.
• If you have never made a jelly before, the straining of the liquid is to remove any particles/cloudiness from the jelly. So that your jelly will be nice and clear once set.

SPICED CIDER JELLY

Steps:

• In a 10-quart kettle combine the apple cider or juice and pectin. Bring mixture to a full rolling boil (a boil that cannot be stirred down), stirring frequently. Add sugar, cinnamon, nutmeg, and cloves. Boil hard, uncovered, for 1 minute, stirring constantly. Remove from heat.
• Quickly skim off the foam with a metal spoon.
• Ladle at once into hot, clean half-pint jars, leaving a 1/4-inch headspace. Seal, using metal lids or paraffin.

HOT SPICED CIDER

Steps:

• Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.

CIDER JELLY

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.

SPICED APPLE CIDER JELLY SHOTS

Steps:

• Pour apple cider into a large saucepan and sprinkle gelatin over top; let stand, without stirring, until gelatin softens, about 5 minutes. Whisk in sugar. Heat and stir over low heat until sugar and gelatin are completely dissolved, 8-10 minutes (do not boil); remove from heat. Stir in vodka; pour mixture into a 9-in. square baking pan coated with cooking spray. Refrigerate, uncovered, until mixture is firm, about 2 hours., To unmold, run a sharp knife along edges of gelatin; invert onto a cutting board and lift off pan. Cut into 64 squares; brush tops with bitters and sprinkle with cinnamon sugar. If desired, garnish with apple slices.

APPLE CIDER CINNAMON JELLY

Steps:

• Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan. Cover and bring to a boil over high heat, reduce heat and boil gently for 5 minutes. Strain cider through several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse saucepan.
• Measure 2 cups (500 ml) cider and return to saucepan; add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
• Ladle into sterilized jars, add one piece of cinnamon to each jar and process as directed.

WINTER SPICE JELLY

Steps:

• Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
• Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
• Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
• Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
• Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.

SPICED APPLE CIDER

Steps:

• Combine all ingredients in a pot. Bring to a simmer over medium heat, and cook until fragrant, about 5 minutes. Cider can be kept warm over very low heat. Strain before serving, reserving cinnamon sticks for garnish if desired.