Makes about 6 cups
3 cups apple cider
2 Tbs lemon juice
5 cups sugar
1 box fruit pectin
½ Tsp butter (optional but helps reduce foaming)
Process your jars and lids by boiling them for 10 minutes in canner to sterilize
Measure exact amount of apple cider into a 6-8 quarts sauce pan. Stir in lemon juice
Measure exact amount of sugar into a separate bowl
Stir pectin into apple cider and add butter
Bring mixture to a rolling boil on high heat stirring constantly
Stir in sugar quickly. Return to a rolling boil and boil for exactly 1 minute stirring constantly, then remove from heat. Skim off any foam
Fill prepared jars to 1/8 headspace, wipe jar rims and secure lids with rings. Process in water bath canner at boil for 5 minutes. Remove jars from canner let cool and check for good seals .
Opened jars last about 3 weeks in refrigerator, store unopened and properly sealed jars in dark cool and dry place for about a year.
