MCP Cinnamon Apple Freezer Jelly

1. 1

   Rinse clean plastic containers and lids with boiling water.

2. 2

   Dry thoroughly.

3. 3

   Mix apple juice and cinnamon into large bowl.

4. 4

   Stir in pectin.

5. 5

   Let stand 30 min., stirring every 5 min.

6. 6

   Stir in corn syrup.

7. 7

   Gradually add sugar, stirring until well blended.

8. 8

   Stir an additional 3 min.

9. 9

   or until sugar is completely dissolved and no longer grainy.

10. 10

    (A few sugar crystals may remain.)

11. 11

    Fill all containers immediately to within 1/2 inch of tops.

12. 12

    Wipe off top edges of containers; immediately cover with lids.

13. 13

    Let stand at room temperature 24 hours.

14. 14

    Jelly is now ready to use.

15. 15

    Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.

16. 16

    Thaw in refrigerator before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.