1 1.75 oz. package low or no sugar needed powdered pectin
1 cup packed brown sugar
Add 1/4 cup granulated sugar to the contents of the pectin package in a bowl.
Mix remaining granulated sugar and brown sugar in another bowl.
Bring the apple cider to a boil in a large pot, along with the cinnamon stick, lemon zest, cloves and ginger.
Strain the cider into a bowl to remove the cinnamon stick, lemon zest and cloves. Return cider to pot. (You tie the spices into a cheesecloth instead, but this method is handy if you don’t happen to have cheesecloth.)
Once the apple cider boils, add the sugar-pectin mixture and let it come to a boil again, stirring constantly. Add the other sugar mixture and bring to a boil again. Boil for 1 minute.
Pour into canning jars. If you plan to freeze the jelly, leave 3/4 inch of space between the top of the jelly and the lid because the contents will expand as it freezes.