This is the reduced-sugar version of my Cinnamon Cider Jelly. The only real difference I see is that the no-sugar-needed pectin makes a cloudy jelly and the regular pectin makes a crystal clear jelly. You can use regular sugar, as I have, or splenda or honey. Just follow the directions on the no-sugar-needed pectin to decide how much of the alternative sweetener to add. In a fancy canning jar like the one above, these make great holiday gifts.
- 4 cups apple cider
- 1 package no-sugar-needed pectin
- 1 tsp butter (optional, reduces foaming)
- 0-3 cups sugar (I used 2 cups)
- 1/2 tsp cinnamon
- Sterilize jars in a boiling water canner for 10 minutes. Ladle some of the boiling water over the lids in a bowl. Let them sit in the hot water until ready to use.
- Pour the cider into a large pot and slowly stir in the no-sugar-needed pectin. Add the butter. Bring the mixture to a rapid boil that cannot be stirred down.
- Add the sugar and cinnamon and stir to combine. Bring to a boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim the foam.
- Fill jars, leaving 1/4 inch headspace. Process for 10 minutes. Makes 3-5 half-pints, depending on how much sugar you add.