Apple Cinnamon Anise Jelly is one of those fun variations that keeps apple jelly from getting boring. The cinnamon is classic, especially paired with apples. The anise is the surprising taste in this one. Anise seed has a licorice-like flavor but would never be that crass. It has a floral sweetness to it, as opposed to the sharp, slightly bitter flavor of licorice. This is a more sophisticated variation of apple jelly that is a joy to ingest.
Apple Cinnamon Anise Jelly
This recipe makes 3 half-pints of Apple Cinnamon Anise Jelly.
Apple Cinnamon Anise Jelly Ingredients:
3.5 cups sugar
2 cups apple juice
4 Tbsp pectin
1 teaspoon anise
1/2 teaspoon cinnamon
1/2 teaspoon butter
Making Apple Cinnamon Anise Jelly:
Ingredients
Place all the ingredients except sugar in a large pot and bring to a boil.
Add sugar. Return to a boil and boil for 1 minute.
Equipment Preparation:
While your jelly is heating on the stove it is time to prepare your canning equipment.
Heat Jars.
Place a small saucepan on the stove on simmer and insert your lids to soften the seals.
Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.
Filling and Processing Jars of Apple Cinnamon Anise Jelly:
fill jars
Pouring through a mesh strainer, fill the jars leaving 1/4-inch headspace.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Process in a boiling water bath for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
processing complete
Once your jars have completed processing, turn off the heat, remove the lid, and allow them to cool for 5 minutes. Then, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
After 24 hours, remove the ring and wash the jars paying particular attention to the threads.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in a cool dry place to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.
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