Cider Jelly Recipe
Cider Jelly Recipe photo by Taste of Home
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For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.—Donna Bensend, Dallas, Wisconsin
TOTAL TIME: Prep: 10 min. Process: 10 min. + standing
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Process: 10 min. + standing
MAKES: 48 servings


  • 1 quart unfiltered apple cider or juice
  • 2/3 cup red hots candy
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar

Nutritional Facts

2 tablespoon: 108 calories, 0g fat (0g saturated fat), 0mg cholesterol, 3mg sodium, 27g carbohydrate (26g sugars, 0g fiber), 0g protein .


  1. 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.
  2. 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.
  3. 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. Yield: 6 half-pints.
Originally published as Cider Jelly in Country Woman July/August 1994, p35

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