Apple Pie Jelly

Directions

1. 1
   Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
2. 2
   Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
3. 3
   Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
4. 4
   Remove from heat and skim off foam with a metal spoon.
5. 5
   Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.