With its rich concentrated apple cider taste and distinct but balanced tartness, this jelly is heads above typical apple jellies. Plus, it contains no sweeteners or preservatives. Wood’s Cider Mill in Weathersfield, Vermont, has been producing its small-batch cider in its 19th century cider press since 1882. The apples are ground and pressed through the screw-press, after which the cider is reduced in a wood-fired, stainless steel evaporator until it is a thick spreadable jam. The cider from 30 to 50 apples is concentrated into every resulting pound of cider jelly, which is a touch sour, sweet and mildly tannic, with notes of caramel and cinnamon.

This thick, syrupy apple cider captures the essence of an apple orchard in a bottle. Simple, versatile and highly concentrated, this boiled cider has the consistency of pourable jelly, making it a perfect topping for pancakes or ice cream, a delicious warm drink component, or a flavor agent for braises and sauces. We are fans of this boiled cider because it contains no sweeteners or preservatives. Wood’s Cider Mill in Weathersfield, Vermont, has been producing this small-batch boiled cider in its 19th century cider press since 1882. The apples are ground and pressed through the screw-press, after which the cider is reduced in a wood-fired, stainless steel evaporator. A gallon of cider is concentrated down to a pint to create a rich flavor evocative of cinnamon, caramel and candy apples. It has a mild touch of tannins but remains balanced between sweet and tart.