Kitchen Jam

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No, it’s not a medieval torture implement – it’s the means by which we get the nectar of fall, something you can easily find by the quart, half and full gallons in your local supermarket. Get organic, if possible, unsweetened and check the label to be sure that nothing’s been added to your fresh cider except possibly some potassium sorbate or ascorbic acid to preserve freshness. And then pick up a half-gallon for jelly. You’ll need six cups, and you’ll have some leftover for a nice mug of hot spiced cider when you’re done!

APPLE CIDER JELLY

6 cups apple cider
4 cups sugar
½ teaspoon cinnamon
1 (1 ¾ ounce) box powdered pectin (Sure-Jell or Ball)

• In a small bowl, mix together 1/4 cup of the sugar and the powdered pectin. Set aside.
• Pour the apple cider into a cooking pot. Add the pectin/sugar mixture to juice in the cooking pot. Stir vigorously and well.
• Bring mixture to full rolling boil stirring constantly. Stir in remaining sugar and the cinnamon.
• Return to full rolling boil and boil for one-minute, stirring constantly.
• Remove from heat. Skim off any foam.
• Ladle into sterilized jars to within 1/8 inch of tops.
• Seal and process five-minutes in boiling water bath.

Makes 7 – 8 cups of jam (8oz. jam jars)