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.
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.
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.
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