Two-For-One CERTO Apple Jelly AND Spiced Apple Butter

• 5 cups prepared juice and 5 cups prepared fruit (buy about 4 lb. fully ripe apples or crab apples)
• 6-1/2 cups water
• 15 cups (6-1/2 lb.) sugar, divided, measured into separate bowls
• 1 tsp. butter or margarine, divided
• 2 pouches CERTO Fruit Pectin, divided
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice

1. Remove stems and blossom ends from apples.
2. (Do not peel or core apples.)
3. Cut apples into small pieces; place in saucepan.
4. Add water.
5. Bring to boil on medium-high heat.
6. Reduce heat to low; cover and simmer 10 min.
7. Crush fruit with a hand masher; cover.
8. Simmer an additional 5 min., stirring occasionally.
9. Place two layers of damp cheesecloth or jelly bag in large bowl.
10. Pour prepared fruit into cheesecloth.
11. Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
12. Press gently.
13. Measure exactly 5 cups juice into 6- or 8-qt.
14. saucepot.
15. Set juice aside for Apple Jelly.
16. Press pulp through sieve.
17. Measure exactly 5 cups prepared pulp into another 6- or 8-qt.
18. saucepot.
19. Set pulp aside for Spiced Apple Butter.
20. Apple Jelly Mix 7-1/2 cups of the sugar into juice in saucepot.
21. Add 1/2 tsp.
22. of the butter to reduce foaming.
23. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
24. Stir in 1 pouch of the pectin.
25. Return to full rolling boil and boil exactly 1 min., stirring constantly.
26. Remove from heat.
27. Skim off any foam with metal spoon.
28. Ladle imeediately into prepared jars, filling to within 1/4 inch of tops.
29. Wipe jar rims and threads.
30. Cover with two-piece lids.
31. Screw bands tightly.
32. Place jars on elevated rack in canner.
33. Lower rack into canner.
34. (Water must cover jars by 1 to 2 inches.
35. Add boiling water, if necessary.)
36. Cover; bring water to gentle boil.
37. Process 5 min.
38. Remove jars and place upright on a towel to cool completely.
39. After jars cool, check seals by pressing middles of lids with finger.
40. (If lids spring back, lids are not sealed and refrigeration is necessary.)
41. Spiced Apple Butter Mix remaining 7-1/2 cups sugar and the spices into fruit pulp in saucepot.
42. Add remaining 1/2 tsp.
43. butter to reduce foaming.
44. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
45. Stir in remaining pouch of pectin.
46. Return to full rolling boil and boil exactly 1 min., stirring constantly.
47. Remove from heat.
48. Skim off any foam with metal spoon.
49. Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
50. Wipe jar rims and threads.
51. Cover with two-piece lids.
52. Screw bands tightly.
53. Place jars on elevated rack in canner.
54. Lower rack into canner.
55. (Water must cover jars by 1 to 2 inches.
56. Add boiling water, if necessary.)
57. Cover; bring water to gentle boil.
58. Process 10 min.
59. Remove jars and place upright on a towel to cool completely.
60. After jars cool, check seals by pressing middles of lids with finger.
61. (If lids spring back, lids are not sealed and refrigeration is necessary.)

fully ripe apples, water, sugar, butter, pouches, ground cinnamon, ground allspice

Taken from www.kraftrecipes.com/recipes/-17861.aspx (may not work)