CINNAMON ANISE JELLY
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.
Provided by anonymous
Categories Low Protein
Time 30m
Yield 3 1/2 pint jars
Number Of Ingredients 6
Steps:
- 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).
Nutrition Facts : Calories 991.8, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.7, Sodium 9.6, Carbohydrate 253.5, Fiber 0.9, Sugar 251.2, Protein 0.2
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