Cinnamon Anise Jelly

Name: Cinnamon Anise Jelly
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 1/2 pint jars
Ingredients: 2 cups apple juice; 2 cinnamon sticks; 1 teaspoon anise seed; 3 1/2 cups sugar; 1 (3 ounce) package liquid pectin; 1/2 teaspoon butter

Submitted by anonymous

"This recipe comes from the Ball Blue Book. It sets up beautifully and has such a lovely holiday flavor!! The butter will make skimming the foam unnecessary but don't add more than 1/2 teaspoon as this could raise the ph of the recipe too much and make it unsafe for canning."

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Ready In:: 30mins
Ingredients:: 6
Yields:: 3 1/2 pint jars

ingredients

2 cups apple juice
2 cinnamon sticks
1 teaspoon anise seed
3 ¹⁄₂ cups sugar
1 (3 ounce) package liquid pectin
¹⁄₂ teaspoon butter

directions

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!).
Put the apple juice and the spice bag in a large stockpot and simmer for 10 minutes.
Add the sugar and the butter, stirring until dissolved.
Bring to a boil, stirring frequently.
Stir in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and discard the spice bag. Ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner (adjust for altitude).