Mulled Apple Cider Jelly & Cookbook Giveaway

by Tara Bellucci on November 15, 2012

in Boutique Businesses, Cookbooks, Giveaway

It’s the most, wonderful time, of the year (in my best sing-songy voice)…the Eat Boutique Holiday Market, of course! It is just around the corner (Sunday, December 9!) and to get us all in the Holiday Market spirit we’ll be writing a series of posts about the makers and authors joining us for the event.   Plus, there will be giveaways! Enjoy and see you soon.   —Maggie

Over the past few years, canning has gone beyond grandmas to become a hip new (old) trend. I found my passion for preserving when I started the Boston Food Swap; for Marisa McClellan, it was rediscovering childhood memories of her mom’s jams and jellies.

And lucky for us, Marisa is a friend of Eat Boutique.   We had a lovely summer potluck with her to celebrate the release of her first book, Food in Jars, and we are thrilled she’ll be joining us to sign and sell copies of her book at the Holiday Market.

Marisa has built a career out of her passion, teaching people how to can, sharing her inventive recipes on her wildly popular blog, and now expanding her audience with the new book.

If you have a big farmhouse kitchen and a backyard garden, it’s practically second nature to can. Marisa is the can-evangelist for the rest of us; the urbanites, the small-space dwellers with nary a spare cabinet, the farmer’s market shoppers who want to preserve blueberries by the pint, not the bushel. From her Philadelphia high-rise apartment, Marisa puts up small batches of peaches, pickles, and other preserves and shows us you can can with limited pantry space.

With a friendly tone, clear instructions, and a can-do attitude, Food in Jars is perfect for your first foray into preserving, and full of tasty twists and classic combinations for those who are more experienced. So whether you’re saving the first backyard Romas for a January marinara or savoring the sweet strawberries of summer with a hint of vanilla, Marisa’s got those flavors (and memories) preserved.

Having just returned from a week in Vermont, I turned a quart of fresh-pressed apple cider into Marisa’s fragrant mulled cider jelly, so that the taste of autumn can melt on my toast even after the leaves are gone.

That recipe is below.   Plus, here is your chance to win a giveaway from Eat Boutique: a copy of Food in Jars and a jar of small batch jam from EB!

There are FOUR ways to enter to win. Try all FOUR!

1) Enter once by leaving a comment on this post answering this question: What is the first thing you canned or what do you plan to try first if just getting started? Any funny canning snafus?

2) Enter again (two times could be your charm!) by following @eatboutique  on Twitter and tweeting:  I entered to win @foodinjars cookbook. Marisa will sign her book at @eatboutique Holiday Market on 12/9! More here:  http://bit.ly/SODy78

3) Enter a third time by “liking”  Eat Boutique on Facebook  and leaving a comment on the post that showcases this blog post.

4) Enter a fourth time by subscribing to the Eat Boutique email list at the very end of this post or in the right hand column and leave a message here to say that you did!

All entries must be made by Wednesday, November 21, 2012 at 11:59pm, and a winner will be chosen and notified by Saturday, November 24, 2012. We can only ship to US residents.  There’s not much time so leave your comment now!

Mulled Apple Cider Jelly

By Marisa McClellan, Food in Jars

Makes 2 pints

Ingredients:

  • 4 cups fresh pressed apple cider
  • 3 cups sugar
  • 1 packet powdered pectin
  • 1 orange, zested
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground cloves

Directions:

  1. Prepare a boiling water bath canner and 3 pint jars and lids.
  2. Measure out the sugar and whisk the powdered pectin into it so that they are fully integrated.
  3. In a large, non-reactive pot, combine apple cider and the pectin-spiked sugar. Add orange zest and spices and bring to a boil and cook, stirring frequently, until the volume in the pot is greatly reduced.
  4. While you continue to stir, clip a candy thermometer to the pot and watch until the pot reaches 220 °F. There will be a great deal of foaming and bubbling before it reaches this point. It should look thick and syrup-y and the bubbles should look glossy.
  5. When jelly is finished cooking, pour it into prepared jars. Wipe rims, apply lids and rings and process in a boiling water canner for ten minutes. Cool, check seals. If they’re good, place jars in a cool, dark place and use within one year.

All photos styled and taken by Tara Bellucci.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in  our new shop.  Sign up to be the first to get tickets for the  Eat Boutique Holiday Market.

Tara Bellucci

Tara Bellucci is a lifelong New Englander who grew up in the kitchen and never left. A founder of the Boston Food Swap, it's her mission to share culinary creations and connect people through the joys of real food. Outside of swapping, Tara writes about décor & design for Apartment Therapy and The Kitchn. See what she’s up to at tarabellucci.com.

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  • http://www.facebook.com/joyce.a.ray Joyce Ray

    I tried to post, it may have, but the computer & I don’t always have the same outcome.
    What I tried to say was: My Memere (my French grandmother) always canned applesauce, and I’ve tried to carry out that family favorite. I usually freeze it, whatever is left, after eating it with dinner.

  • Melissa

    Just getting started with canning and my first ever canning experience was with pickles and now I’m hooked!

  • Jess

    The first thing I canned was Lemon Curd with lemons from the backyard (a.k.a orchard) and using Marisa’s recipe. Super delicious! I sent one jar to my friend in Hungary. Our jar, however, disappeared so quickly there was no need to can!

  • Guest

    Strawberries!

  • Sarah S.

    Strawberries!

  • Angie

    The first thing I ever canned was apple butter for Christmas gifts. I’ve been wanting this book! Thanks for the give away

  • Trish B

    I’ve only made freezer jam so far, I haven’t got all the equipment I need for canning yet. I really want to can vegetables once I get started, such as green beans.

  • Jan Jack

    I made the Strawberry Vanilla jam from the Food in Jars blog….it is everyone’s favorite.

  • Jan

    The first thing I ever canned was STrawberry Vanilla Jam from the Food in Jars Blog….everyone loves it.

  • http://www.facebook.com/meg.forrest.7 Meg Forrest

    My first crack at preserving was strawberry freezer jam made from the strawberries in the garden at my new (and first) house. I had to wait a few years to get enough for the recipe! My first crack at canning in jars was dandelion jelly. Hard work harvesting all those dandelion petals, and it didn’t set up! :(

  • j.J.

    My first preserving was freezer maple date jam. I had made it for some oatmeal jam bars and had leftovers, so into the freezer it went.

  • Beth

    My first canning attemp was pickles… and it turned out pretty well! They all look so pretty in the jars… all lined up!

  • Beth

    I just subscribed too!

  • Beth

    and i liked ya’ll on facebook!

  • Valerie

    The first thing I ever canned was watermelon pickles and now I try to do them every Summer.

    • http://www.facebook.com/jackie.materne Jackie Materne

      I’m curious, what are watermelon pickles and how do you make them?

  • irish_undaground

    The first thing I canned was apple butter. The second thing I canned was apple butter. For the second batch I used Stayman Winesap apples, an old-fashioned variety known for making good apple butter. It’s worth a trip from Boston to the Great Barrington farmers’ market to get Stayman Winesaps from Maynard Farms.

  • irish_undaground

    Just got on your e-mail list. Ooooo, I want to win that cookbook!

  • Lance

    The first thing I canned was apple butter, and the second some late summer salsa. That was four years ago, and I’ve been hooked since!

  • http://www.facebook.com/jackie.materne Jackie Materne

    The first thing I canned was strawberry plum jam and it came out perfectly. I haven’t attempted anything since.

  • http://www.facebook.com/jackie.materne Jackie Materne

    I just subscribed to the newsletter

  • Sara

    Oh yeah! I liked Eat Boutique on Facebook! :)

  • Peggy Witter

    Tara,
    I just want to say thank you oh so very, very much! I literally squealed when I read the e-mail as we driving down the road! Saying I startled my husband while he was driving was an understatement! So once again thank you!! (we were actually on our way home after an unsuccessful trip looking for Food in Jars at our favorite bookstore….)

  • Sunny C

    I am a happy subscriber!!! Thank-You for a chance to win!!! :-)

  • Sharon Rhodes

    The very first thing I canned was my Grandmothers apricot-pineapple preserves which she had been making since the 1930′s.I was a new bride in 1968. My biggest failure was mustard greens.The jars exploded in my hall closet!! There were greens hanging from ceiling. Oh the smell.

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