Easy Apple Cider Jelly...really!

Sometimes, ideas pop in my head and I just have to try it.  That was the case with the vision of Apple Cider jelly.  We're lucky to be living in Washington state where apples are abundant and since moving here I've fallen in love with a particular variety called Honey Crisp.  One of these apples usually makes up my lunch; not only is it a big apple, but biting into it makes you feel like you're drinking a cup of apple cider...no kidding!

I noticed before Thanksgiving, our local supermarket was carrying just that--Honey Crisp Apple Cider and the light bulb went on!

Last year I had made Pomegranate jelly with great success, so I thought, this would be a great way to capture that taste.  And, I was right.  The key to preparing jelly from juice (without all the peeling, coring, and straining) is to start with 100% juice, or in this case apple cider.  A lot of markets sell juice this way, especially Whole Foods, but I actually found the pomegranate juice at Costco!

This easy and yes, quick jelly will be part of my Christmas box, along with baked goods, to friends and family.  Homemade from the heart (and in this case, also the brain) is so appreciated by the recipients and brings me back to my mother's tradition of giving gifts from the kitchen at this time of year.

Apple Cider Jelly

5 cups of 100% apple cider
7 1/2 cups granulated sugar
2 pouches of CERTO liquid fruit pectin (not the powder!)
1/2 tsp. butter (this cuts down on foam forming)

In a large Dutch Oven (or a 6-8 quart saucepot), measure out the juice and sugar.  Bring mixture to a rolling boil; one that cannot be stirred down.  Add the liquid pectin and stir completely.  Bring mixture back to a boil, stirring constantly.  Set timer for 1 minute once a rolling boil comes.  Turn the heat off and ladle into prepared jars, leaving about 1/8-inch space to the top of the jar.  Use a damp cloth (or paper towel) to wipe around the rim, then, place the sterilized lid and ring on; tightening the ring.  Turn jar upside down while you finish the rest of the jars.  This recipe made 8 jars of jelly.  Let the jars remain upside down for 10 minutes, then, turn right-side-up and you should hear the "pop" of the lid sealing.  If this doesn't happen after 5 minutes or so, turn the jar upside down again for another 5 minutes.  If it still doesn't seal, you can do the water-bath method.*  Let the jars stand at room temperature for 24 hours.  Store unopened jelly in a cool, dry, dark place for up to 1 year.  Refrigerature opened jelly up to 3 weeks...if they last that long!
  
*Water Bath: Cover jars 1-2 inches with boiling water. Cover the pot with a lid and bring to a gentle boil.  Process for 10 minutes. 

Making jams and jellies can be done year 'round, especially with the help of prepared juice.  Enjoy!