Categories: conserves, jams, jelly, preserves

Ingredients

• 2 cups unsweetened apple juice/ apple cider
• 3 1/2 cups granulated sugar
• 1 (3 oz.) pouch liquid pectin
• 1 Tbsp. coffee extract

Directions

1. Prepare boiling water canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine the apple juice and sugar. Over high heat, stirring constantly, bring mixture to a full rolling boil that cannot be stirred down. Stir in pectin. Return to full, rolling boil 1 minute. Stir in extract. Remove from heat and skim off foam. Pour into prepared jars, leaving 1/4-inch headspace. Wipe rim clean with damp towel. Position lids and rings tightening finger-tip tight. Place jars in prepared canner ensuring they are completely covered by water.
3. Bring to a boil and process 10 minutes. Remove canner lid. Let jars stand in water for 5 minutes, then remove to towel-lined table or countertop to cool undisturbed for 24 hours. Refrigerate any jars that did not seal.

4. makes 3 to 4 half-pint jars.

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