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In a 6- to 8-quart stainless-steel, enamel or nonstick heavy pot, combine cider, cinnamon, allspice berries and cloves. Cover and bring to boiling; reduce heat to medium-low. Simmer, covered, for 20 minutes. Line a sieve with a double layer of 100-percent-cotton cheesecloth; set over a large bowl. Strain cider mixture through sieve. If desired, reserve the spices to add to canning jars.
Wash the pot, then return strained cider to the pot. Add sugar; stir to combine. Bring to a full rolling boil, stirring constantly. Add pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat.
Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. If desired, add some of the the reserved cinnamon, allspice and cloves to each jar. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.