Cinnamon Anise Jelly - cooking recipe

Ingredients

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

Preparation

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!).
Put the apple juice and the spice bag in a large stockpot and simmer for 10 minutes.
Add the sugar and the butter, stirring until dissolved.
Bring to a boil, stirring frequently.
Stir in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and discard the spice bag. Ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner (adjust for altitude).