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(Syrup Or Jelly)
This recipe is for the ultimate boiled cider, which you
can have either as a tart, fruity syrup, thick as honey, to
pour over pancakes, waffles or hot biscuits or as a tart jelly
containing only the natural sugar of the apples.
If you double the recipe, use 2 pans because evaporation
is too slow when a large amount of cider is put into a large
Measure 2 quarts freshly pressed apple cider, made
without preservatives into a large, wide pot. Boil over
medium-high heat, skimming until no scum arises. Continue
boiling until it has reduced to syrupy consistency for syrup or
until it has passed jelly test. For jelly, watch closely
toward end of cooking to prevent scorching.
Pour the syrup or hot jelly into a hot, dry scalded jar.
Cool and cap it and store in the refrigerator. To seal for
longer storage, seal jar according to lid manufacturer's
directions and process 10 minutes in boiling water bath. Cool,
label and store.

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