Apple Pie Jelly

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.