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“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.”
READY IN:
30mins
YIELD:
3 1/2 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  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).

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