Apple Cider-Bourbon Jelly
About the recipe
Making jelly from scratch is very easy; it just requires a little time and patience to allow the fruit juices and liquids to reduce and concentrate. Gelatin sheets bring a much smoother texture to the finished product; however, you can certainly use powdered gelatin if that’s all you can find.
Serves: 2 cups
Hands On Time: 1 hour and 0 minutes
Total Time: 9 hours and 0 minutes
4 cups apple cider
1 cup apple cider vinegar
1 cup bourbon
1/4 cup sugar
2 teaspoons kosher salt
2 1/2 sheets gelatin or 1 tablespoon powdered unflavored gelatin
In a large pot, combine the cider, vinegar, bourbon, sugar and salt. Simmer over medium heat until the mixture has reduced to a total of 2 cups, about 1 hour. Remove from the heat.
In a small bowl, bloom the gelatin in cold water according to package directions. Add the bloomed gelatin to the hot cider mixture and whisk until the gelatin has dissolved. Pour into a pint-sized storage container and refrigerate until completely chilled, at least 8 hours. Serve, or store in the refrigerator for up to 4 weeks.