Rosy Cider Jelly Recipe

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For an easy-to-prepare present, try this jelly made with cider and cranberry juice. I got the recipe, now a family favorite, from our local county Extension office.
TOTAL TIME: Prep: 10 min. Process: 5 min.
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Process: 5 min.
MAKES: 48 servings


  • 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


  1. 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.
  2. 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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Rosy Cider Jelly in Country Woman Christmas Annual 1999, p45

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