Homemade Apple Pie Jelly Recipe

Ingredients

• 4 cups bottled apple juice
• 1 tablespoon pure maple syrup
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 (1.75 ounce) package dry pectin
• 5 cups white sugar

Instructions

1. Check 6 (half-pint) canning jars for any chips or cracks; check rings for rust. Discard any defective jars or rings. Keep jars hot in simmering water until the jelly is ready. Wash new lids and rings in warm, soapy water.
2. In a large, heavy-bottomed saucepan, combine apple juice, maple syrup, cinnamon, and nutmeg. Stir in pectin, and bring to a full rolling boil over high heat until the pectin is fully dissolved. Gradually add sugar, return to a rolling boil, and boil hard for exactly 1 minute.
3. Remove the saucepan from the heat. Use a metal spoon to carefully skim off any foam that has formed on the surface of the jelly.
4. Carefully ladle the hot jelly into the hot, sterilized jars, leaving ¼ inch of headspace at the top of each jar. Use a clean knife or thin spatula to gently remove any trapped air bubbles from inside the jars. Wipe the jar rims clean with a damp paper towel to remove any residue. Center the lids on the jars and screw the rings on until fingertip tight.
5. Place a rack in the bottom of a large stockpot, and fill it halfway with water. Bring the water to a boil, then gently lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water as needed to cover the jars by at least 1 inch. Return the water to a rolling boil, cover the pot, and process the jars for 15 minutes.
6. Carefully remove the jars from the stockpot and set them aside to cool completely, several inches apart, for 12 to 24 hours. After cooling, test the seals by pressing the center of each lid with a finger. If the lid does not move up or down, the jar is sealed. Remove the rings for storage, and store the sealed jars in a cool, dark place.

Nutrition

• Calories: 92 kcal
• Fiber Content: 0 g
• Sugar Content: 23 g
• Sodium Content: 1 mg
• Carbohydrate Content: 24 g
• Unsaturated Fat Content: 0 g