Low-Sugar Jelly Recipe: Apple Cider

Written to be used with Pomona’s Universal Pectin, this Low-Sugar Recipe: Apple Cider Jelly with all fruit offers another way to enjoy fresh pressed cider.

| March 2012

Apple Cider Jelly

Try this Low-Sugar Jelly Recipe: Apple Cider Jelly and keep the crisp fall taste of apples in your pantry.


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. 

Pomona Universal Pectin Is Unique for Low-Sugar Jam Recipes

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.

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