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.

• Ready In: 30 mins
• Yields: 3 1/2 pint jars

Ingredients

• 2  cups  apple juice
• 2  cinnamon sticks
• 1  teaspoon anise seed
• 3 1⁄2 cups sugar
• 1 (3 ounce) package  liquid pectin
• 1⁄2 teaspoon butter

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).