Sunday, October 25, 2009
Apple Cider Jellies
I was really worried that these wouldn't come out nicely, but I was wrong! What a great simple recipe, but I'm afraid that I like them a little more firm. I think I will have to start delving into pectin use. I used gelatin for these.
Very simply, I heated 1 1/2 cups of cider and 1 1/2 cups of sugar and 1 Tbsp. of lemon juice to boiling and let it boil furiously for ten minutes. Meanwhile, the gelatin softened in a 1/2 cup of cider. After the ten minutes, I added the gelatin mixture to the boiling cider mixture. Cooked for another five minutes. You could tell it was firming up. I poured it into an oiled 8x8 inch pan and let it sit in the fridge overnight. Unmolded it carefully, cut it with an oiled knife, and tossed in superfine sugar. Thassit, mes amis.