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The Wood's family of Vermont has been making Cider Jelly since 1882. They grind and press apples on the farm's original screw press to make sweet cider and evaporate it in a wood-fired stainless steel evaporator to make Cider Jelly. Cider Jelly is concentrated about 9 to 1 and is
just concentrated cider with nothing added,
no preservatives or sweeteners. The cider from about 30 to 50 apples is concentrated in every pound of Cider Jelly. Use Cider Jelly with peanut butter for sandwiches, with cream cheese on bagels, on toast and doughnuts, or along with meat dishes and stews.