Recipe(tried): APPLE & CIDER JELLIES

I doubt you can improve on the recipes packed with powdered or liquid pectin, so I'd try those first before I wandered further afield. I also suspect that you'll get tired of the extra step that jellies take (draining the fruit to get clear juice), so if you'd like some apple butter, jam or preserve recipes, post another question and I'll respond. In the meantime, here are two jelly recipes. The cider one is not for canning.

Cider Jelly

In a bowl, mix 5 packets unflavored gelatin with 2 cups sugar (or less, to taste), the grated zest of 1 lemon, and 1/4 tsp. cinnamon. Over this, pour 1 cup cold water and stir to combine well.

Add the juice of 2 lemons, or about 1/3 cup.

Bring 1 quart apple cider to a boil, skimming off any scum. Pour the cider into the gelatin mixture and stir until the gelatin is completely dissolved. Set aside to cool.

When the mixture is cooled, but not yet set, pour it into a one-quart mold and chill overnight or until set.

Use in place of cranberry sauce with fowl or pork.Herbed Apple Jelly

3 cups apple juice
1 package powdered pectin
2 four-inch sprigs of fresh herbs (can use dried)
4 1/2 cup sugar

Prepare jars and lids. Combine applie juice and pectin in a large saucepot. Tie herbs in a spice bag and add to juice mixture (if using dry herbs, you can either put them in a bag or just add them whole). Bring mixture to a boil over high heat. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Discard spice bag. Remove from heat and skim foam, if necessary. Carefully ladle into jars, leaving 1/4-inch headroom. Adjust caps and process 5 minutes in boiling water bath.

Yields about 4 8-oz. jars

I love this one with just dried thyme added, as much or as little at you like; the flavors are so complementary.