Apple Pie Jelly
Description
This homemade apple jelly recipe is spiced with cinnamon and nutmeg and will taste just like Mom's apple pie with endless uses as a topping or filling.
Ingredients
•
4 cups bottled apple juice
•
1 tablespoon pure maple syrup
•
3 teaspoons ground cinnamon
•
1 teaspoon ground nutmeg
•
1 (1 3/4 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
Combine apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan; add pectin and bring to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar; return to a rolling boil and boil for 1 full minute.
3
Off heat, skim off foam with a metal spoon.
4
Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. 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 boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6
Remove jars from the stockpot; set aside to cool, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.