Ingredients

The following ingredients have 5 Servings
  • 4 cups apple cider
  • 2 cinnamon sticks
  • 1 tsp allspice berries
  • 8 whole cloves
  • 1/2 nutmeg
  • Several whole star anise
  • 10 cardamom pods, crushed
  • 1 tsp coriander seeds
  • 4 cups or 800 grams sugar
  • 1.75 ounce box of Sure Jell fruit pectin powder for less or no sugar recipes, in the pink box
  • 1/2 Tbsp butter, to help reduce foaming
  • 1 Tbsp lemon juice

Instruction

  • In a large non-reactive stock pot heat the cider with the spices to a boil. Turn off the heat, cover, and let steep for 30 minutes, or up to 2 hours or more, if you like. The longer you let it sit the stronger the spice flavor will be.
  • Strain the cider and put back into the pan along with the lemon juice and butter. Mix 1/4 cup of the sugar with the pectin, and stir into the cider. Bring to a rolling boil over high heat, stirring constantly. A rolling boil is defined as a full boil that cannot be stirred down.
  • Add the rest of the sugar, stirring constantly, and bring back to a full rolling boil. Once at the full boil, let it boil for one minute (set a timer.) Be sure to stir constantly.
  • Ladle the hot jelly immediately into sterile jars, filling to 1/4 inch from the top. Wipe down the jars and rims, and fasten the tops.
  • To can, immerse the jars in a water bath canner, making sure the jars are covered by at least 1-2 inches of water. Process 10 minutes. (Adjust the time if you live at a high altitude.)
  • After jars have cooled at room temperature for 24 hours, store in a cool, dry, dark space for up to a year. Store opened jars in the refrigerator for up to 3 weeks.
  • If you choose not to can your jelly, it will last, refrigerated, for up to 3 weeks. You can also freeze it for up to 6 months. (If you plan on freezing, leave at least 1/2 inch headspace in your jars to allow for expansion.)