Cinnamon Anise Jelly

Directions

1. 1
   Break the cinnamon sticks into two or three pieces and tie them and the anise seed in a spice bag (make your own with several layers of cheesecloth and kitchen twine!).
2. 2
   Put the apple juice and the spice bag in a large stockpot and simmer for 10 minutes.
3. 3
   Add the sugar and the butter, stirring until dissolved.
4. 4
   Bring to a boil, stirring frequently.
5. 5
   Stir in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
6. 6
   Remove from heat and discard the spice bag. Ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
7. 7
   Process 10 minutes in a boiling-water canner (adjust for altitude).