Thanks in advance,
Jon

With all the natural pectin in the apple cider (assuming fresh rather than pasteurized) it is just a matter of cooking the apple cider jelly recipe carefully to the (need 160 degrees minimum for safety) desired level of thickness and sweeten to taste. You can leave out the pectin completely or just use a small amount if you wish.

Dave

PS: This is the jelly recipe we use:

Apple Cider Jelly

* 6 cups apple cider
* 4 cups sugar
* 1/2 teaspoon cinnamon
* 1 (1 3/4 ounce) box sure-jell dry sugar-free pectin

Mix together 1/4 cup of the sugar and the powdered pectin. Set aside. Pour the apple cider into a cooking pot. Add the pectin/sugar mixture to juice in the cooking pot. Stir vigorously and well. Bring mixture to full rolling boil stirring constantly. Stir in remaining sugar and the cinnamon. Return to full rolling boil and boil for one-minute, stirring constantly. Remove from heat. Skim off any foam. Ladle into sterilized jars to within 1/8 inch of tops and process 10 mins in boiling water bath.

I know that the first batch I made I also assumed that they'd be high enough with natural pectins that I woudn't have to mess with much, but it didn't set well and ended up using a full load of pectin to get the next batches to set to jelly. I get my pectins super cheap and it's as cost effective for me to use pectins as more sugars or do boil-downs, I suppose.

I have a question maybe you or somebody else could answer. I have about ten good-producing apple trees and have toyed with making ciders or juices out of apples, but don't have a press. When I make apple jelly, I do it like I do quince jelly. IOW peel and section the apples and steep them in water to bring off the juice. It taste like the apple juice one buys in stores. I filter it out from the pulp and it makes a perfectly acceptable jelly. Why do they call for cold pressing for apple juice?

calliope- Sugars react to heat and normally start to carmelize if not burn. As soon as your apples went into the water to be steeped the sugars reacted. I canned apple cider this year and my cider went from perfect to a light syrup. Enough that I prefer to dilute it with water. Extracting the juice without heat keeps the flavor of the apple in the juice. Store bought apple juice doesn't actually taste like any apple i've met.

To Prepare Fruit Puree:
Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

SYRUPS MADE WITH PUREE
4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)

1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and cool.
6. Check lids, label, and store in cool, dry place.

To Prepare Fruit Juice:
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and let cool.
6. Check lids, labels, and store in cool, dry place.

Jon, would this technique help make the syrup you're after?

(I know you're going to ask for it.... it is soooo good.)

I agree with calliope & dave's suggestions to use an apple cider jelly recipe with less pectin.

Frankly, I've made apple cider syrup accidentally sometimes when trying to make the jellY; it doesn't always jell as firmly as I'd like.

I have a young friend, aged 10, who LOVES this stuff.

I get fresh cider and strain it several times --- through a fine strainer, then a coffee filter --- so as to get a clear jelly.

Z