Fresh-from-the-orchard apple cider is the base for this easy jelly recipe.Because apple cider is unfiltered, this jelly looks a bit cloudy in the jar—much like a glass of apple cider. The intense, tangy apple flavor is complemented by a luxurious, molasses note from the brown sugar. I used cinnamon sticks, cloves, and lemon zest, but any toasty, fall-friendly spices would be delicious. Experiment with whole allspice berries, star anise, cardamom pods, or slices of fresh ginger.
Drawing inspiration from my favorite apple desserts, I threw a few warming spices into the pot and swapped some of the white sugar for dark brown. The results taste exactly like caramel apples. Making jelly can be a complicated, multi-step procedure.
Usually, you must first extract the juice from the fruit by boiling it down and filtering it through a special jelly bag. But by using fresh apple cider you can skip all of that. Instead, it's a simple process of simmering the cider with sugar, spices, and powdered pectin, which ensures a good set.
This recipe can be prepared and preserved from start to finish in about an hour. The jelly would be a delicious accompaniment to buttery breads like challah or brioche, or try it with ginger or pumpkin bread
No comments:
Post a Comment