Apple Pie Jelly

4 c. Apple Juice
1 Tbs. Maple Syrup
5 c. Sugar
3 tsp. Cinnamon
1 tsp. Nutmeg
1 Box powdered pectin

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.