How To Make Cider Apple Jelly

If you have an excess of apples why not use them to make jelly.  I have a great recipe that I use to make Cider Apple Jelly using apples and apple cider.  This will help you to preserve extra apples and also makes wonderful gifts for Christmas. 

First you will need to choose what type of apples that you would like to use to make the apple cider jelly. You will need to use some form of cooking apples.  Choose any apples from the list below:

Baldwin,Bramley,Gala,Granny Smith, Idared, Jonagold, Jonathan, Lady, Macoun, Norther spy, and Rome Beauty.  These are all good baking apples. 

Personally I would stay away from the Granny Smith because they are tart, and Rome beauties would not be my first choice either because they are a bit tart too, but yoiu can still use them, just expect a more tart jelly.

What you will need:

2 pounds of cooking apples - Chop them coarslely do not peal or core. but pick out any visible seeds

3 3/4 cups sweet apple cider

The juice of 2 oranges

1 tablespoon of cinnamon

6 whole cloves

1 cup of water

2 Pounds of granulated sugar

1 Jelly bag - Available in the canning section of a scalded jelly bag.  The bag should be scalded (instructions below). You can also use 3 to 4 sheets of cheesecloth that has been boiled and hung to dry.

Non metalic bowl

Preserving Pan (wide deep pan)

Candy Thermometer

Place the apples, cider, orange juice, cinnamon, cloves and water in a large sauce pan.  Bring them to a boil. Lower heat, cover, and simmer for one hour.   Let the mixture cool slightly then remove it from the stove top.

Place your scalded jelly bag over the bowl and let it suspend over the bowl.  Pour the mixture over the bowl in to the jelly rag. Allow the mixture to drain over night. 

After about 8 hours 

Place the granulated sugar in a large sauce pan and warm it through.  Don't let it break down just warm it, stirring it frequently.

Measure out the strained juice, you will use about 2 1/4 cups warmed sugar for every 2 1/2 cups of juice.

Pour the juice and the warmed sugar into a wide deep pan and heat stirring over low heat until the sugar has dissolved.  Increase the heat and boil, without stirring, for 10 minutes, or until the jelly reaches 220 degrees on a candy thermometer

Remove from the heat and skim off any scum that might have appeared on the top and ladle the mixture in to warmed sterilized jars, Cover, seal appropriately.  (Look up instructions for sealing preserve jars if necessary.

Scalding the Jelly Bag:  To scald a jelly bag simply dip it in boiling water and then hang to dry.