Wood’s Cider Mill in Springfield, Vermont has been making this delicious cider jelly since 1882.

• Willis and Tina Wood boil down a full half-gallon of fresh cider for each jar of their signature cider jelly.
• It’s tasty on buttered toast; wonderful with cream cheese and bagels; even spread on cake doughnuts.
• Perfect as a glaze for ham, too.
• No sweeteners: just pure apple essence.
• 10-ounce jar.