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.
Ingredients
Step-by-step instructions
- 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).
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App