- 3 cups apple cider
- 1 cup cranberry juice
- 1 teaspoon bottled lemon juice
- 1 package (1-3/4 ounces) powdered fruit pectin
- 5 cups sugar
- In a Dutch oven, combine the first four ingredients. Bring to a rolling boil over high heat, stirring constantly. Stir in the sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly.
- Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints.
Originally published as Rosy Cider Jelly in Country Woman Christmas Annual 1999, p45
Reviews for Rosy Cider Jelly
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review