Apple Pie Jelly / by Anthony Michael Contrino

Photo by Andrea Patton Photography

Photo by Andrea Patton Photography

Apple Pie Jelly

Makes approximately 64 ounces

 

5 cups apple cider

Juice of 1 lemon

6 tablespoons pectin 

5 cups sugar

¾ cup light brown sugar

1 teaspoon vanilla extract

1 ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

½ teaspoon freshly ground nutmeg

 

  1. Sterilize the canning jars.

  2. Fill a large stock pot with water and bring to a rolling boil.

  3.  In a large mixing bowl, whisk the sugar, brown sugar, cinnamon, cloves and nutmeg until well combined; set aside.

  4. Add the cider, lemon juice and vanilla to a large, high-sided skillet.  

  5. Sprinkle the pectin over the cider and whisk until fully combined.  

  6. Place the skillet over high heat and bring to a boil.

  7. Add the sugar mixture, in one addition, and whisk until combined.

  8. Allow the mixture to return to a boil and cook, stirring constantly for an additional minute.

  9. Working quickly, carefully pour the jam into the prepared canning jars, being sure to keep the rims of the jars clean.

  10. Place the lid on and secure with the screw cap, without over tightening.

  11. Carefully place the jars into the boiling water and process for 10 minutes.

  12. Transfer the jars to a cooling rack and allow to sit, undisturbed for at least 2 hours.  

 Notes:  

·     Once the lids seal, you can store the jars in your pantry for up to 18 months.  To test the seal, press on the center of the lid.  It should be concaved, towards the jam.  If it pops back up, place it in the refrigerator and use within 3 weeks.  

·     Refrigerate after opening for up to 3 weeks.