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NATURALLY SWEET APPLE CIDER (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 pan. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |