Cinnamon Anise Jelly

• 2 cups apple juice
• 2 cinnamon sticks
• 1 teaspoon anise seed
• 3 1/2 cups sugar
• 1 (3 ounce) package liquid pectin
• 1/2 teaspoon butter

1. Break the cinnamon sticks into two or three pieces and tie them and the anise seed in a spice bag (make your own with several layers of cheesecloth and kitchen twine!).
2. Put the apple juice and the spice bag in a large stockpot and simmer for 10 minutes.
3. Add the sugar and the butter, stirring until dissolved.
4. Bring to a boil, stirring frequently.
5. Stir in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
6. Remove from heat and discard the spice bag. Ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
7. Process 10 minutes in a boiling-water canner (adjust for altitude).

apple juice, cinnamon sticks, anise seed, sugar, butter

Taken from www.food.com/recipe/cinnamon-anise-jelly-444088 (may not work)