Cinnamon Anise Jelly – a delicious recipe with apple juice, cinnamon sticks, anise seed, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
Put the apple juice and the spice bag in a large stockpot and simmer for 10 minutes.
3
Add the sugar and the butter, stirring until dissolved.
4
Bring to a boil, stirring frequently.
5
Stir in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
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
Process 10 minutes in a boiling-water canner (adjust for altitude).
868
kcal
Calories
1
g
Fat
232
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups apple juice, 2 cinnamon sticks, 1 teaspoon anise seed, 3 1/2 cups sugar, and more.
Yes, Cinnamon Anise Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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