Safe Apple Cider Jelly/Jam - Ask Extension
I would like to know if it would be safe to substitute fresh or bottled apple "cider" in place of apple juice in a safe tested jelly recipe that only ...
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Safe Apple Cider Jelly/Jam #890651
Asked December 09, 2024, 2:32 PM EST
I would like to know if it would be safe to substitute fresh or bottled apple "cider" in place of apple juice in a safe tested jelly recipe that only mentions apple juice. I am finding contradictory information, that the cider may increase acidity and therefore could not be considered a safe substitution. It has been my experience that substitutes are safe, especially in jam/jelly, as long as the acidity of the ingredient remains the same, or is a higher acidity than the original. Is this not the case?
If this is not a safe substitute, can you please expand on why?
Lane County Oregon
Expert Response
Hi Les,
That would not be a safety concern. You are making jelly and apple juice (cider) is the flavoring for the jelly. It is not like adding lemon juice to salsa or canning tomatoes where you want to increase the acidity to assure safety, then it is important to use bottled lemon juice, so you are assured the pH is constant.
If you are using homemade freshly made cider it might be cloudier than commercially made cider or juice.
Thanks for using Ask Extension
Nellie Oehler
That would not be a safety concern. You are making jelly and apple juice (cider) is the flavoring for the jelly. It is not like adding lemon juice to salsa or canning tomatoes where you want to increase the acidity to assure safety, then it is important to use bottled lemon juice, so you are assured the pH is constant.
If you are using homemade freshly made cider it might be cloudier than commercially made cider or juice.
Thanks for using Ask Extension
Nellie Oehler
