Easy Cinnamon Apple Cider Jelly
Makes 7 to 8 Half-Pint Jars
3 3/4 cups bottled apple cider
7 cups of sugar
2 (3 oz) pouches liquid pectin
6 sticks cinnamon
Place a sieve over a large pan or bowl. Line the sieve with a paper coffee filter and strain the cider.
in an 8-quart pan, over medium heat, heat the cider and cinnamon sticks until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, for 1 minute. Remove the pan from the heat.
Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover the hot lids and apply screw rings. Process half-pint jars in a 200F water bath for 10 minutes, pint jars for 15 minutes.
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