Jam makers love Pomona's Universal Pectin because it gives them complete control and allows for lots of creativity. That's why this low-sugar Apple Cider Jelly recipe can offer up another way to enjoy the taste of fresh pressed cider without being inundated with sugar.
Low-Sugar Jelly Recipe: Apple Cider Jelly
8 cups apple cider boiled down to 4 cups
1 cup apple cider
4 teaspoons calcium water (included in Pomona’s box)
4 teaspoons Pomona’s Pectin powder
Measure boiled-down apple cider into saucepan. (Do not add 1 cup apple cider.)
Add calcium water to pan (see Pomona’s directions for making calcium water) and stir well.
Bring apple cider to a boil in separate pan. Put in blender/food processor and add pectin powder. Vent lid and blend 1 to 2 minutes until all powder is dissolved.
Bring boiled-down apple cider to a boil. Add pectin-cider mixture to pan and stir vigorously 1 to 2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
Fill jars and process 10 minutes using the water bath method. Yields about 5 cups. Lasts about 3 weeks once opened.