Apple Pie Jelly (Canning)
Try serving this hot with a drizzle of sweet cream on top.
INGREDIENTS | MAKES 6–7 PINTS
- 4 cups apple juice
- 4 tablespoons maple syrup
- 3 teaspoons apple pie spice
- 1 box powdered pectin
- 5 cups granulated sugar
Place apple juice, maple syrup, and apple pie spice in a large stockpot.
Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for 1 full minute.
Remove from heat and skim off foam with a metal spoon. Ladle into sterilized jars, leaving ¼" headspace.
Remove air bubbles. Wipe rims. Cap and seal.
Process in a water-bath canner for 15 minutes.