Apple Cider Cinnamon Jelly
2 1/2 cups fresh pressed apple cider
1 4" stick cinnamon broken into 4 equal pieces
3 1/2 cups sugar
1 pouch liquid pectin
Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan, cover and bring to a boil over high heat, reduce heat and boil gently for five minutes. Strain through a jelly bag or several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse pot.
Measure 2 cups cider and return to pot. Add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil HARD 1 minute, stirring constantly. Remove from heat.
Place a piece of the reserved cinnamon into each of 4 sterilized half-pint jars. Ladle in hot jelly to 1/4" headspace, affix hot lids and bands to clean rims and boiling water bath process for 5 minutes from the reboil. Remove from canner and let stand undisturbed for 24 hours before storing.
Makes 4 cups.