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by Jess Thomson
Makes 1 1/2 cups | Time: 3 hours simmering time, plus overnight chilling
from Edible Seattle Fall 2008
This New England classic doesn’t take much effort on the cook’s part. Apple cider is naturally high in sugar, and its pectin makes it gel nicely. Use the jelly as a condiment for roasted meats or toast. Look for a locally-produced cider, such as Rockridge (Country or Tart varieties) or Lattin's Country Cider Mill.
1 gallon natural apple cider
Transfer the apple cider to a large soup pot and bring to a boil. Cook at a strong simmer for about 3 hours, or until all that liquid has reduced to about a cup and a half. Strain the liquid into a bowl, transfer to a jar, and refrigerate overnight.
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