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Apple Cider Cinnamon Jelly

2 1/2 cups fresh pressed apple cider

1 4" stick cinnamon broken into 4 equal pieces

3 1/2 cups sugar

1 pouch liquid pectin

Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan, cover and bring to a boil over high heat, reduce heat and boil gently for five minutes. Strain through a jelly bag or several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse pot.

Measure 2 cups cider and return to pot. Add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil HARD 1 minute, stirring constantly. Remove from heat.

Place a piece of the reserved cinnamon into each of 4 sterilized half-pint jars. Ladle in hot jelly to 1/4" headspace, affix hot lids and bands to clean rims and boiling water bath process for 5 minutes from the reboil. Remove from canner and let stand undisturbed for 24 hours before storing.

Makes 4 cups.