Apple Pie Jelly

Name: Apple Pie Jelly
Ingredients: 4 cups bottled apple juice; 1 tablespoon pure maple syrup; 3 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 (1.75 ounce) package dry pectin; 5 cups white sugar

6 ingredients

6 steps

Ingredients

4 cups bottled apple juice
1 tablespoon pure maple syrup
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (1.75 ounce) package dry pectin
5 cups white sugar

Directions

1

Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2

Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring juice to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and bring mixture back to a rolling boil over high heat. Boil for 1 full minute.
3

Remove mixture from heat and skim off foam with a metal spoon.
4

Wipe jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
5

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6

Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.