Cinnamon Apple Jelly

Begin by placing the apples into a large container; submerge them in water, making sure they're fully covered. Heat the mixture until it reaches a boil; then decrease the heat, cover the container, and let it simmer for approximately 5 minutes or until the apples are slightly tender. Mash the cooked apples and continue to simmer for an additional 5 minutes.

Next, transfer the crushed apples to a fine-mesh strainer or cheesecloth; allow the liquid to drip into a separate container, gently pressing on the solids to extract as much juice as possible. Measure out 5 cups of apple juice, adding water if necessary to achieve the precise volume. Combine the sugar with the juice mixture; add butter to prevent excessive foam.

Bring the juice mixture to a rolling boil, stirring constantly. Introduce the pectin into the boiling liquid; continue to stir and cook for exactly 1 minute, allowing the pectin to dissolve completely. Remove the mixture from heat; use a metal spoon to skim off any excess foam.

Sterilize the jars and lids in boiling water for at least 5 minutes to ensure they're properly sanitized. Fill the hot, sterilized jars with apple jam, leaving about 1/8 inch of space at the top. Use a knife or thin spatula to remove any air bubbles that may have formed during filling. Wipe the rims of the jars with a damp paper towel to remove any food residue.

Close the jars by placing lids on top and screwing them securely with rings. To ensure proper sealing, create a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil; carefully lower the jars into the pot using a holder, leaving about 2 inches of space between each jar. If necessary, add more boiling water to bring the level up to at least 1 inch above the tops of the jars. Continue to boil, cover the pot, and process for 5 minutes.

Once the jars have cooled, carefully remove them from the stockpot; place them on a cloth-covered or wood surface several inches apart. Allow them to cool completely before pressing down on the top of each lid with your finger, ensuring a tight seal. Let the jars stand at room temperature for 24 hours before storing them in a cool, dark area.