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1
Place the cider in a large, heavy pot and bring to a gentle boil over high heat.
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2
Reduce the heat to low and let simmer for about 2 hours.
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3
After about 2 hours, the cider will begin to thicken and coat the back of a spoon.
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4
This is the time to pay attention.
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5
Keep cooking over a gentle simmer, on very low heat, for another 45 minutes or until the jam begins to thicken and the syrupy mixture comes to about 190 degrees F on a candy thermometer.
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6
Our jelly usually takes almost 3 hours to thicken.
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7
Let cool and place in a glass jelly jar.
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8
Refrigerate.
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9
The jelly will keep for several weeks.
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10
Variations:
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11
Make a chile-spiced apple cider jelly: Wrap a chile pepper (that is cut in half, lengthwise) in a piece of cheesecloth and tie it up.
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12
Place the chile the cider for the first hour of cooking and then remove.
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13
Make a mulled apple cider jelly: Wrap 1 cinnamon stick, 1 allspice berry, and 3 cloves in a piece of cheesecloth and tie it up tightly.
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14
Place in the cider during the first hour of cooking, then remove.
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15
Make an herbal apple cider jelly: Add several fresh sage leaves or any fresh herb leaves during the first hour of cooking, then remove.
