Apple Pie Jelly

Prepare your canning equipment: Inspect 6 half-pint jars for any chips or cracks and the rings for rust. Discard any defective jars or rings. Immerse the jars in simmering water to keep them hot until ready to fill. Wash new, unused lids in warm, soapy water and set aside. (30 minutes)

Combine ingredients: In a heavy-bottomed saucepan, combine the apple juice, maple syrup, cinnamon, and nutmeg. Sprinkle in the pectin, ensuring there are no clumps. Stir well to incorporate. (5 minutes)

Bring to a boil: Over high heat, bring the juice mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent scorching. Once boiling, gradually stir in the sugar, ensuring it dissolves completely. (10 minutes)

Boil and skim: Return the mixture to a full rolling boil. Continue to boil for exactly 1 minute, stirring constantly. Remove from heat. Use a metal spoon to skim off any foam that has formed on the surface. (2 minutes)

Fill jars: Remove the hot jars from the simmering water and dry them thoroughly. Carefully ladle the hot jelly into the jars, leaving about 1/4 inch of headspace at the top. (10 minutes)

Remove air bubbles and seal: Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any spills. Center the lids on the jars and screw the rings on tightly, but not too forcefully. (5 minutes)

Process in boiling water bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a rolling boil. Gently lower the filled jars, using a jar lifter, into the boiling water, ensuring they are at least 2 inches apart. Add more boiling water if necessary to cover the jars by at least 1 inch. Cover the pot and return to a rolling boil. Process for 15 minutes. (30 minutes)

Cool and check seals: Carefully remove the jars from the stockpot using the jar lifter and place them on a towel-lined surface, several inches apart. Let them rest undisturbed for 12 to 24 hours. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly. After 12-24 hours, check the seal of each jar by pressing the center of the lid with your finger. If the lid doesn't flex or move up and down, it is properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place. (12-24 hours)