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
Boil for one full minute (if you use a candy thermometer to be exact, it should read 220 degrees !)
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.
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