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Place
apple juice, maple syrup, cinnamon and nutmeg in a heavy
saucepan. Add the pectin and bring to a hard boil over
high heat until it dissolves into the juice. Slowly stir
in the sugar and bring back to a rolling boil over high
heat. Boil for one full minute (we suggest though 220
degrees on the candy thermometer). Remove from heat and
skim off foam with a metal spoon. Pour into jars (about
12 1/4 pint jars, or 6 1/2 pints), put on lids and
process in a hot water bath for 15 minutes. |
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