Serves: 5
Total Calories: 863
Yield: 4 - 5 (1/2-pint) jars
Pour apple juice into 6- or 8-quart pot. Place sugar in a separate bowl; set aside. Into apple juice stir cinnamon sticks, fruit pectin, and margarine (to prevent foaming during cooking). Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to juice and return to full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim off any foam and remove cinnamon sticks. Pour into hot sterilized jars to within 1/8 inch of top. Add sterilized lids and process in boiling water bath for 10 minutes.
This Apple Cinnamon Jelly recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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