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.
Originally made by a twin-screw cider press run by water power at the mill pond, the small-batch cider is still made on that same press. Now powered by electricity, it produces 200 gallons of cider per pressing that they use in their various products.
We test everything we sell. Here’s how we’d use this.
Add it to a range of dishes for tangy apple flavor. Spread it on popovers or toast. Try melting it into sauces for poultry or game, or melting it with butter for brushing on baked goods.
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