Jelly & Jams
August 1, 2011 | 
Author Greenwood Farm was a unique and beautiful orchard in Northfield, Massachusetts and featured five acres of heirloom and antique variety apples. It also had a Cider House which produced an exceptional sweet cider together with apple sauce, apple butter, cider syrup and pure cider jelly.
Many people have never seen or tasted cider jelly but it is one of the most delicious products in the whole world of gourmet food. It is also one of the most difficult products to make. Unlike apple jelly which is made by adding sugar and pectin to apple juice and has a somewhat insipid taste, cider jelly is a pure and natural product made from fresh sweet cider with nothing added. It is both sweet and tart with a delicate yet pungent taste. If you like the taste of a good sweet cider, then multiply in your mind that taste eight times and you will get a sense of what cider jelly tastes like. It is wonderful on fresh bread or toast or as a condiment to many dishes.
Cider Jelly is made by the rapid evaporation of fresh sweet cider and is very difficult to make commercially because of the precise requirements of the pectin in the juice. But I will tell you how to make excellent Cider Jelly in your own kitchen, a true jelly that is clear and soft enough to hold firm and quiver gently on a spoon, like the very best of jellies.
First of all, get a gallon the freshest sweet cider that you can. Supermarket cider may work depending on how long it’s been on the shelf. The secret is in the pectin and the pectin in apple cider begins to break down as soon as it is made. That break down occurs faster if the juice is not kept cold. That is also why the juice has to be boiled down as quickly as possible. Once in the kitchen you will use the two large burners on your stove. You will need two large pots with a ½ gallon put into each pot. Using only one pot will take too long, the pectin will break down and you will get something akin to axel grease rather than good jelly. With the burners on high begin to boil the cider. This process should take 45 minutes and give you two 8oz jars of cider jelly. As the boils begin all of the natural albuminous matter that makes sweet cider cloudy will come to the surface and should be skimmed off on a somewhat continuous basis with a slotted spoon. This is not essential to the taste of the finished jelly but will make it clearer and more visually appealing.
With about ten minutes to go one of the pots will begin to show nearing the end point as the boiling cider show larger and thicker bubbles. At this point combine the juice in one pot and you will be close to the end. Have ready nearby two jelly size jars and a tight mess strainer, as for loose tea. I use a two cup Pyrex pitcher and strain into it through the strainer. It is a good idea to have the jars warm to prevent cracking from the hot jelly (about 221 F). Getting back to the stove, watch very carefully for the end point of the boil. From the outside towards the middle the bubbles will begin to get larger. When about 1/3 of the bubbles get to be about ½ inch or larger you have reached the end point. Quickly pour into the Pyrex and you are done. How much you have in the Pyrex will give you a good sense of how your jelly will be. Much more than two cups and your jelly will be too thin or not jelly at all. Much less than two cups and your jelly will be too firm.
Good luck! I would love to hear about your efforts and results. And I would love to hear what you think of Cider Jelly.
Neal Smith lives in Montague, Massachusetts and is the web manager for an on-line gourmet food marketplace for some of the finest foods found in New England including fresh lobster and seafood, bisque and chowders, Vermont cheddar and maple syrup, gourmet coffee, raw honey, fresh salsa and barbecue sauces, and homemade oatcakes.
http://www.gourmetnewengland.com
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1 1/4 cups blueberries( if frozen,drain)
1 1/4 cups strawberries( if frozen,drain)
3 cups sugar
1/3 cup orange juice
1 Tablespoon lemon juice
3 ounces liquid fruit pectin
Place berries( if frozen,drain well),into medium size sauce pan.
Using a wooden spoon, crush berries.
Add sugar, orange juice and lemon juice. Mix well.
Bring to a boil-full boil for 2 minutes, stirring constantly.
Remove from heat and add fruit pectin, mix well.
Pour into jars and seal tight. Makes 4- 6oz. jars
Cool, then refrigerate.
Lasts for 2 months.
Instead of syrup, try this on your pancakes. Great!
This guide explains what equipment is needed for jam making. If you’ve never made jam before, you’ll probably be wondering how much it’s going to cost to get yourself kitted up. The good news is that it doesn’t cost much at all, as most jam making equipment can already be found in the average kitchen!
To start with you’ll need a pan. Ideally you should use a maslin pan, also known as a preserving pan, as they have sloped sides and allow for better evaporation when the jam is boiling. However this is not essential and any pan will do as long as it’s not so small that the jam overflows when it froths up during boiling.
Another essential piece of kit is a long handled wooden spoon. The reason for this is that the jam may spit when boiling, so the long handle allows you to keep a safe distance while stirring.
For the minimalist, the above two piece of kit are really all that is required to make jam. There are however many other pieces of preserving equipment that will make your jamming sessions easier and more enjoyable.
We find the jam funnel to be one of the most useful things to own. A jam funnel allows you to fill your empty jars with jam without getting any on the rim of the jar, which is essential when putting the lids on and ensuring a good seal. Other handy tools include jam thermometers and jam straining kits.
So there you have it, with a pan and spoon in hand you’re ready to go and make some jam!
To find out more about jam making equipment visit Preserve Shop and read the Preserving Guide.
