3 cups unfiltered apple cider
4 tablespoons powdered pectin*
1 3/4 cups dark brown sugar
1/2 teaspoon ground roasted ginger
1/4 teaspoon ground allspice
1/4 teaspoon Vietnamese cinnamon
Pour the cider in the Ball Jam & Jelly Maker. Whisk in the pectin. Press the jelly button. You will hear a beep at 4 minutes. Sprinkle the sugar and spices over the fruit mixture while the machine is still running. Cover and wait for the jam cycle to complete. Press the cancel button and unplug the machine. Ladle the jelly into prepared jars leaving 1/4 inch headspace. Process in the hot water bath for 10 minutes.
Yield: about 4 8-oz jars
*I recommend these jars of flex batch pectin. 3 tablespoons equals 1/2 of a pouch of boxed pectin.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
My thoughts:When I first got the Ball Jam & Jelly Maker, I was honestly most excited about the jelly option. I've had some luck making jelly in the past (and you can make this recipe using that technique) but I find it more difficult to tell when the jelly is ready than jam. I am generally too impatient/not in possession of enough fruit to do the jelly bag thing so I've been making jelly with easier to obtain juices. Which still yields awesome jelly and doesn't make me want to collapse in a heap.
Anyway I waited until apple season to try out the jelly feature so I could make what I've been thinking about for years: apple cider jelly. Yum. It really does taste like mulled apple cider. Except it is spreadable and awesome in sandwiches.