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


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. 

MAIN ARTICLE:
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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