Cinnamon Anise Jelly

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READY IN: 30mins
Recipe 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.

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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