Mulled Apple Cider Jelly & Cookbook Giveaway

by Tara Bellucci on November 15, 2012

in Authors, Boutique Businesses, 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:

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


  • 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


  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

Latest posts by Tara Bellucci (see all)

  • apstewart1

    I would have to say that it would be tomatoes!

  • Lisa Cisneros

    I have never canned anything. I have “canning anxiety” 😉

  • Lisa Cisneros

    I joined the mailing list!

  • LostInCheeseland

    My mother in law is an avid ‘canner’ and frequently gives us jars full of homemade jam which we adore. I’ve never done it myself so I’d love to try it with fruit first! (can pick this book up in the States when I’m home for the holidays!)

  • LostInCheeseland

    Already following on twitter and have tweeted!

  • LostInCheeseland

    comment left on facebook!

  • LostInCheeseland

    I’ve never ‘canned’ before but my mother in law does frequently and loves to give us homemade jams as gifts. That said, I’d love to start with fruit!

  • Lindsey Campbell

    I have made Old Bachelor’s Jam in the past, and I like to give home made cranberry sauce as gifts around the holidays. My canning snafu is dropping the jars on the tile floor and watching it shatter all over. love it.

  • Alicia

    I have never canned anything, but my plan is to give pickles a try to get started.

  • Cristina Martinez

    I haven’t canned anything but I’d like to make some pickled cabbage and fruity jams!

  • Lindsey Campbell

    I also subscribed to the mailing list :)

  • Suzanne Linder

    I think the first thing I canned was marmalade. But I’ve been making a lot of refrigerator pickles as well.

  • Thyme On My Side

    The first thing I canned was peach jam. I burned the sugar, but it still tasted pretty good, so I called it “caramelized.”

  • lydia

    pickled beets-i LOVE them!

  • Kristin @ w/milk & sugar

    The first thing I canned was apple butter – still a favorite to give as Christmas gifts. I’ve also tried jalepeno mango jam and this year I want to make pumpkin butter.

  • EcoGrrl

    Homemade chunky applesauce was my first canning experience and it’s still my favorite, albeit one of the more time consuming, items to can – and competes very well with what my mom used to can! Only had one canning semi disaster when I pulled the can out of the water do discover there was nothing in it, as the entire bottom had fallen off perfectly and dumped the peaches into the water, ugh :( But it ensured I never canned anything in a cracked jar again, for sure!

  • Caitlin

    Pickled Green Tomatoes!

  • Caitlin

    Subscribed to Eat Boutique Email List!

  • Julia

    I’ve made a few things that probably should have been canned, but weren’t! Strawberry jam, and mango chutney.

  • Sarah Klein

    The first thing I canned with my mom was tomato jam. It went well and it was really delicious! Now we can at least one jam every summer.

  • Sarah Klein

    I like eatboutique on facebook.

  • Sarah Klein

    I subscribed to the email list.

  • MaryB

    The first thing I ever canned was tomatoes.

  • MaryB

    The first thing I ever canned was tomatoes.

  • ErinSK

    The first I canned was strawberry jam, when I was 19 years old. I cooked it too long, and it ended up dark and thick. But still jam.

  • ErinSK

    I also signed up for the email list!

  • Eileen

    That cider jelly looks so good! Now if I can only keep from just drinking all the apple cider… :) The first thing I ever canned was simple tomato sauce–and it’s definitely been a repeat every fall since. Thanks for the giveaway opportunity!

  • Sara

    When I was little, I used to help my mom can jelly – all types of jelly from fruits in the garden. The closest thing to canning I’ve done recently is pickled raspberries for a vinaigrette.

  • Colleen Vasconcellos


  • Colleen Vasconcellos

    the first thing I ever canned was pickled beets. they turned out really vinegary, but tasted much better after switching to apple cider vinegar. the second thing I canned was a peach plum ginger jam that was way too tart because I didn’t put enough sugar in.

  • Deborah Biancotti

    >What is the first thing you canned or what do you plan to try first if just getting started? Any funny canning snafus?<

    Strawberry jam. My breadmaker came with the recipe. I thought it so strange – making jam in a breadmaker – that I had to give it a go. Of course, it was exceptionally delicious! I spent the rest of the year making strawberry as gifts for people who'd eat it faster than I'd make it. A kind of snafu, because jam making via a breadmaker takes a lot of time & a lot of strawberries for just a small jar – & I was afraid to alter the recipe in any way (I might've branched into peach jam, but just once).

  • Joan O

    I’ve been canning for as long as I remember so not sure what the first thing I canned was but it was probably tomatoes since I started out helping my Mom and Grands.

  • Joan O

    I follow on twitter as @southerncooker and I tweeted. Here’s the link:

  • Joan O

    I’ve been canning for as long as I remember so not sure what the first thing I canned was but it was probably tomatoes.

  • R. E. Maley

    I’m just getting started with canning — I’d love to make my own jams and pickles — but I do ferment kombucha, ginger ale, and other drinks in big jars on my counter!

  • Andrea

    Apricot Jam was the only jam my mother ever did when I was a child, but man, did we make a lot of apricot jam. Every year kilos over kilos of apricots.

  • Susan L

    My first canning experience was strawberry jam and thankfully, it came out great!

  • Tessa

    I haven’t canned yet! (Still saving for a big stockpot honestly haha.) but I definitely want the first thing I can to be a summery fruit. But it depends on what’s available at the time, I do hear tomatos are easy to start with but I’m anxious to try all kinds of things! Depending on my brother’s garden haul I might even can peppers first!

  • Tessa

    Subscribed also!

  • Diane McRae

    The first thing I canned was peaches and pears when I was about 5 years old. Grandma had me cold pack the fruit because my hands fit in the jars better :-) As an adult, I’m all about sweet spreads and relishes.

  • Patricia N.

    It was so long ago, that I can’t remember what the first thing was that I canned. It was probably a jam. I do remember helping my mother put up pears, apples and peaches from our trees in the back yard. Hope that counts.

  • Patricia N.

    Like you on facebook, too.

  • Patricia N.

    I also subscribed to the Eat Boutique email.

  • Beata

    I think the first thing I canned was applesauce :)

  • Susan

    First canning? tomatoes of course.

  • Bobbi D

    My first canning escapade was spaghetti sauce and it turned out well. I only had one jar that didn’t ‘take’, but we ate that one straight away. Thanks for the giveaway!

  • Bobbi D

    I subscribed via RSS. Thank you! :) So glad I found you.

  • Stephanie

    The first thing I canned was salsa. I’d love to have this cookbook.

  • Meagan

    The first thing I canned was a strawberry jam – it tasted horrible, but I canned and ate it anyway. I wasn’t going to give up those strawberries :) luckily, it has gotten a little better since then!

  • Meagan

    Also, I subscribed via RSS! Thanks!

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