Alpine Cider & Schnapps Jelly

Alpine Cider & Schnapps Jelly- Putting Up with ErinAlpine Cider & Schnapps Jelly- Putting Up with Erin

Happy December! Happy belated turkey day as well! I have an important question up for debate: when you think of warm winter boozy drinks do you think of a) hot toddies, b) hot chocolate and peppermint schnapps, c) mulled red wine, and/or d) hot cinnamon apple cider with schnapps? By no surprise, I personally think of hot cocoa with any type of booze. Recently my friend Ed invited me over to learn and assist in his homemade eggnog making shenanigans. At that point, I was pretty sure that I had tried real eggnog before. Walking in to Ed’s kitchen and laying eyes on the 2 liters of bourbon, 1 quart of brandy, and 1 quart of rum, I realized that I had not in fact tried real eggnog before, tasting our creation, 100% confirmed that uncertainty.

Following in the tradition of my last three “booze jelly” winters, I figured it was time to dust off my limited, yet growing, bar. Browsing the web, I searched for top warm winter cocktails… Schnapps, schnapps, and more schnapps. Peppermint schnapps. Knowing from experience that booze plus sugar doesn’t equal jelly, I decided to search for peppermint & apple cider cocktails. While any bartender guru (just sayin’) may find this combo a bit undetectable, I made myself a cocktail (OK two- one warm, one cold) and deemed it pretty tasty and definitely worthy of some homemade jelly play. Depending on your peppermint flavor yearnings, you may need to either up your schnapps volume (careful as this will add liquid volume adjusting your liquid to sugar to pectin ratio), or add a few drops of peppermint extract right before pouring the jelly into the jars. Warning, peppermint extract is crazy strong compared to other pantry extracts.

Alpine Cider & Schnapps Jelly- Putting Up with Erin
Alpine Cider & Schnapps Jelly- Putting Up with Erin

Alpine Cider Jelly

Yield: 7-1/2 half pints


  • 6-1/2 cups apple cider
  • 2 cups peppermint schnapps
  • 1/4 tsp peppermint extract (optional)
  • juice from 1 lemon
  • 2 packs liquid pectin (I use Certo)
  • 3-6 cinnamon sticks
  • 5 cups sugar


  1. Put desired number of cinnamon sticks in a tea bag or tied cheese cloth sack.
  2. In a large-sized, non-reactive pot, combine cider, schnapps, lemon juice, cinnamon bag, and sugar. Over high heat, bring to a hard boil while stirring regularly for 7-10 minutes. Add liquid pectin.
  3. Return to a hard boil, stirring regularly until consistency has thickened. At this point the bubbles should look shinny and syrupy.
  4. Taste! If peppermint flavor isn't strong enough, add peppermint extract (CAREFUL this stuff is strong).
  5. Test the jelly set using the saucer test: freeze saucer for 15 minutes, drop 1tsp of jelly on saucer then put in fridge/freezer for 1 minute, nudge the edge of jelly drop, should wrinkle if set.
  6. Remove cinnamon bag.
  7. Pour jelly into prepared (hot and sterilized) jars, wipe rims, apply lids and rings (finger tight), then process in a hot water bath for 10 minutes.
  8. Remove from water bath and let cool on a folded towel for 8-12 hours.

1 response to Alpine Cider & Schnapps Jelly

  1. Links: Linzer Cookies, Dorie's Jammers, and Winners - Food in Jars

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