Apple Cider Syrup

Wrap cinnamon sticks, allspice berries, and cloves in a square of cheesecloth and tie up the cloth securely with cooking twine. Pour the apple cider into an 8-quart (or larger) stainless steel pot along with the spice bag. Place pot on the stove over high heat and bring the cider to a boil, then reduce heat to medium high. Allow cider to boil steadily for about 75 minutes, uncovered, until it has reduced by a bit more than half.

Once the cider has reduced, remove the spice bag and discard it. Add the sugar to the pot and stir until dissolved. Increase the heat to high and place a candy thermometer in the pot to monitor the temperature. Stirring constantly, bring the mixture to 218°F. Be careful not to reach 220°F, which will cause the mixture to set into jelly when it cools.

Once it reaches 218°F remove the pot from the heat. Ladle the syrup into sterilized jars, wipe the rims, and place a fresh flat lid on each jar. Spin on the rings until they are finger-tight. Process filled jars in a boiling water bath for ten minutes. Remove jars from the water bath and allow them to rest for 24 hours before removing the rings and storing.

To make “instant” cider with the syrup:
Heat 1 cup of water in a mug in the microwave (or boil 1 cup of water and add to a mug). Stir in 3-4 tablespoons of apple cider syrup. Drink up!

Makes 3-4 pints (I used quarter-pint jars, but half-pints would be lovely too).

Adapted from Food in Jars.