Reduced-Sugar Cinnamon Cider Jelly

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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
  1. 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.
  2. 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. 
  3. 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.
  4. Fill jars, leaving 1/4 inch headspace.  Process for 10 minutes.  Makes 3-5 half-pints, depending on how much sugar you add.


Filed under Food, Living from Scratch, Local Agriculture, Recipes, Sustainable Living

3 responses to “Reduced-Sugar Cinnamon Cider Jelly

  1. MMMMMMMM I will get right on this!

  2. Wherever did you find such a cute little jar? It’s looks like a mini canning jar. Bet it’s tasty!

  3. Just finished mine. Delicious! Thanks for sharing the recipe.

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