Caramel Apple Cider Jelly (with Canning Video)

A favorite fall season jelly made from apple cider, with a hint of caramel and cinnamon.

This jelly recipe takes advantage of the fresh apple cider that is available in abundance this time if year.

When shopping for your cider though, be sure to look at the ingredients. The only thing you want in your cider, is apples.

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To Make this Recipe You will Need:

• apple cider, natural, unfiltered – read the ingredients
• cinnamon sticks
• lemon zest strips
• whole cloves
• granulated sugar
• brown sugar
• low/no sugar pectin
• butter, unsalted
• Hot Water Bath Canner or Steam Canner
• jelly jars
• cheese cloth or spice bag
• Canning Tools
• white vinegar
• small bowls
• clean cloth or paper towel

Watch me make this recipe in the video below:

To begin, prepare your canning supplies and jars. The jars should be inspected, washed and warming in your canner while you prepare the jelly. You will need about 6 half pint jars.

Measure 1/4 cup of the granulated sugar into a small bowl. Add in the pectin and mix thoroughly. This will prevent the pectin from clumping. Set it aside for now.

Tie the cinnamon sticks, cloves and lemon zest in a muslin spice bag or cheese cloth.

Pour the apple cider into a large, heavy bottomed non-reactive pot and add the spice bundle. Bring this to a boil over high heat.

Add the sugar & pectin mixture and return it to a rolling boil, stirring constantly.

Add the remaining sugars and the butter.

If you do not wish to use the butter, you will need to skim the foam from the top of the jelly before jarring it up. Butter helps prevent the foaming action.

You May Also Like: Small Batch Apple Butter

Bring this back to a full rolling boil, and boil hard for 1 minute, stirring constantly.

Remove the pot from the heat and discard the spice bundle.

Ladle the jelly into prepared, hot jars, leaving 1/4 inch of headspace.

Remove any air bubbles.

Wipe the rim of the jar with a damp cloth dipped in white vinegar to remove any residue.

Place a lid and ring on the jar, finger tight.

Process the jars for 10 minutes. See note below:

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation

Carefully transfer the jars to an out of the way place, away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me.

Allow the jars to cool undisturbed for 24 hours or at least overnight.

The next day remove the rings, test the seals, label the jars and store in your pantry.

If a jar didn’t seal, place it in your refrigerator to use.

Enjoy!

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