MAKES ABOUT SIX 8-OUNCE JARS

INGREDIENTS

• 4 cups unsweetened apple juice
• 1 box (2 ounces) powdered pectin
• 1/4 teaspoon unsalted butter (optional)
• 5 cups granulated sugar

INSTRUCTIONS

1. In an 8-quart stainless steel stockpot, combine the apple juice, pectin, and butter, if using. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
2. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
3. Ladle the jelly into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
4. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.